Garden Salad with Herbed Avocado Dressing | Nourishing Meals®
Serve this anti-inflammatory salad as a light lunch topped with leftover cooked salmon or chicken
Ingredients
- 1 head(s) romaine lettuce, chopped
- 2 cup(s) thinly sliced red cabbage
- 1 medium cucumber, chopped
- 1 bunch(es) radishes, chopped
- 3 carrot(s), thinly sliced
- 1 cup(s) chopped parsley
- 1 small avocado(s), pitted
- 1 clove(s) garlic, peeled
- ½ cup(s) water
- 2 tablespoon(s) extra virgin olive oil
- 1 tablespoon(s) raw apple cider vinegar
- ½ teaspoon(s) sea salt
- ½ cup(s) fresh basil
- ¼ cup(s) fresh dill
- 1 handful(s) sunflower sprouts
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