Spring Garden Greens Salad
Ingredients
- 1/2 avocado
- 1/2 can chickpeas
- Kale
- Peas
- Cucumber
- Mushrooms
- 1 tablespoon hemp hearts
- Fresh basil
- Olive oil
- Lemon
Ranch dressing
- 1.5 cups vegan mayonnaise
- 1/4 to 1/2 cup non-dairy milk
- 1.5 teaspoons apple cider vinegar
- 3 cloves garlic
- 1/2 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Preparation
Combine all ranch dressing ingredients in a bowl until thoroughly mixed and set aside.
Drain and rinse the chickpeas, then drizzle with olive oil and a squeeze of lemon.
Massage the kale with lemon juice, salt, and olive oil, and set aside. Ribbon the cucumbers, sauté the mushrooms, and blanch the peas.
Assemble the prepared ingredients in a bowl, add fresh torn basil and a sprinkle of hemp hearts, and serve with the dressing.
Tips
Store unused dressing in an airtight container in the fridge.
