Creamy Basil Lemon Avocado Salad
Ingredients
- 3 cups chopped tomatoes
- 2 cups fire roasted corn (frozen or fresh)
- 2 large avocados, chopped/large dice
- 1 can chickpeas, drained and rinsed (save aquafaba)
- Sliced Italian parsley for garnish
Creamy Basil Lemon Dressing
- 1 cup soaked cashews (drained)
- Juice and zest of 1.5 lemons
- Huge handful of basil
- 3/4 cup fresh water
- 1/4 cup chickpea aquafaba
- 2 cloves of garlic
- 1 tbsp nutritional yeast
- 1 tsp salt
Preparation
Place all salad ingredients in a large bowl.
Gently mix and fold using a spatula. Use a pan lid to drain excess liquid from the tomatoes.
Add salt and pepper to taste, being mindful of the salt in the dressing.
Prepare the creamy basil lemon dressing in a blender or food processor
Blend soaked cashews, lemon juice, lemon zest, basil, water, aquafaba, garlic, nutritional yeast, and salt until smooth.
Adjust the consistency with a little more water if needed.
Drizzle the dressing over the salad just before serving.
Serve the salad with the drizzle on top, garnished with sliced Italian parsley.