Layered Summer Salad
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.
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Yield: 1 large bowl
What You'll Need
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
Earn your plant-based nutrition certificate
How to Make It
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.
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