By: Susan Joy
This is a quick and simple salad that the whole family will love. Just substitute any of the salad vegetables with your family’s favourites. I’ve made the dressing with almond butter for a creamy consistency and added chopped almonds to the salad for some crunch. Chopping the salad makes it easy to serve and a great choice to take to a BBQ or on a picnic. For a nut-free version, use sunflower butter or tahini in the dressing and add seeds to the salad instead of almonds.
Serves: 6 | Prep Time: 00:20 | Cooking Time: 00:00
Ingredients
1 baby cos lettuce (aka romaine), chopped
2 lebanese cucumber(s), small chunks
1 red capsicum(s), diced
1 lge carrot(s), diced
1 x 200g punnet grape tomato(es), cut in half
2 spring onion(s), plus some green tops, finely sliced
1 lge celery stick(s), diced
1 lge avocado(s), roughly diced
2 Tbsp mint leaves, chopped
2 Tbsp coriander, leaves or parsley chopped
1/2 cup raw or roasted almonds, roughly chopped (replace with seeds for nut-free)
DRESSING:
2 Tbsp almond butter/spread, or sunflower butter for nut-free
2 Tbsp olive oil
1 tsp Dijon mustard
2 Tbsp lemon juice
1 1/2 Tbsp coconut aminos
1 tsp maple syrup, 100%
Sea salt & pepper to taste
Directions
To make the dressing, add the almond butter, olive oil and mustard to a bowl. Use the back of a spoon to press and mix them together so they combine well. Add the lemon juice, coconut aminos, maple syrup, salt and pepper. Combine well and adjust the seasoning if needed. Place in the fridge until required.
Place all the salad ingredients into a large bowl and gently toss to mix.
To serve the salad, you can drizzle the dressing over the salad or tossed it through, then garnished the top with extra almonds.
(Any of the salad vegetables can be subsituated to suit your family and also made nut-free.)
Article supplied with thanks to The JOYful Table.
About the Author: Susan Joy is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.
