Name: Layered Summer Salad
Ingredients: 1 avocado; 1 lemon (rind and juices); ¼ cup apple cider vinegar; ¼ cup water; 1 crushed garlic clove; 1 Tbsp chives or green onion; Salt & pepper to taste; 1 english cucumber (sliced into rounds by hand or ribbons with spiralizer); 2 cups red cabbage sliced thinly; 1 red apple, diced (skin on); 1 bunch seedless grapes, sliced in half; 2 kiwis peeled and sliced; 1 14 oz can white kidney beans or chickpeas, rinsed; 2 cups whole grain pasta; 2-3 cups romaine lettuce washed, cut into bite size pieces; Light sprinkle of sunflower seeds

By Michelle Smye Hughes

(1)

This is the perfect salad to bring to a group dinner party or for a backyard summer get together. It looks beautiful and can be made ahead or stored in the fridge for several days before serving.

Yield: 1 large bowl

Low Sugar Nut Free Soy Free

Ingredients

Dressing Ingredients

1 avocado
1 lemon (rind and juices)
¼ cup apple cider vinegar
¼ cup water
1 crushed garlic clove
1 Tbsp chives or green onion
Salt & pepper to taste

Salad Ingredients

1 english cucumber (sliced into rounds by hand or ribbons with spiralizer)
2 cups red cabbage sliced thinly
1 red apple, diced (skin on)
1 bunch seedless grapes, sliced in half
2 kiwis peeled and sliced
1 14 oz can white kidney beans or chickpeas, rinsed
2 cups whole grain pasta
2-3 cups romaine lettuce washed, cut into bite size pieces
Light sprinkle of sunflower seeds

Instructions

1. To make dressing place the dressing ingredients in a food processor or blender and pulse/blend until combined and creamy.
2. Place dressing in bottom of bowl.
3. Layer remaining ingredients in order starting with the cucumber and moving down the list of salad ingredients. DO NOT MIX the salad.
4. Cover tightly and leave in fridge until ready to serve.
5. Before serving, gently mix.