HYB I’m All Chopped-Up Salad

Posted by Dr. Lori Arnold

I’m All Chopped-Up Salad

Gluten-Free, Dairy-Free, Sugar-Free, Vegan

Salad Ingredients:    All vegetables are organic, fresh and raw:

Red Cabbage

Carrots

French Green Beans

Asparagus

Yellow Squash

Zucchini

Snow Pea Pods

Radishes

Sweet Corn (cut off cob)

Cauliflower

Baby Broccoli

Celery

Butter Lettuce

Avocado

Dressing Ingredients:

½ cup Cold-Pressed Extra-Virgin Olive Oil

½ cup Tahini

½ tsp. Celtic Sea Salt

½ cup Almond Butter

½ tsp. Pepper

¼ cup Coconut Aminos

3 Tbsp. Erythritol or 3-4 packets Stevia

¼ cup Apple Cider Vinegar

½ tsp. Garlic Granules or 2 cloves Garlic

½ bunch of Fresh Parsley

2 Tbsp. prepared Original Hummus

¼ bunch of Fresh Cilantro

1 Lime, Juiced

¾ -1 cup water, added slowly while blending

Instructions:

1. Chop all vegetables into small pieces. Set Butter Lettuce and Avocado to the side. In a large bowl, mix all other vegetables.
2. In a high-power blender (like Vitamix or equivalent) or food processor, place all dressing ingredients and blend until smooth. The finished dressing should be creamy and thick.
3. Prepare individual servings in a medium-mixing bowl. Add desired amount of vegetable mixture and desired amount of dressing. Arrange Butter Lettuce on a plate, top with mixed vegetable salad, and top with a few slices avocado. Serve immediately.
4. Remaining dressing will last 2-3 days in refrigerator.
5. TIP: Get creative with vegetables! Here are some other creative vegetables you can add: Fennel Bulb, Cucumber, Tomatoes, Jicama, Rutabaga, Sweet Maui Onions or Red Onion, Sweet Bell Peppers. Make it pretty by serving with a sprig of any fresh herbs.