Simplicity is bliss, but drowning a beautiful salad in questionable bottled salad dressing is a shame. Instead, think of using salad dressing to add tons of nutrition to an already nutrient-dense healthy vinaigrette recipe like one from LA-based integrative nutritionist Jennie Miremadi.
All you need is one versatile recipe like this creamy cashew-based vinaigrette recipe packed with fresh herbs (don’t underestimate the power of herbs!) and coconut aminos (a staple you should definitely keep on hand in place of soy sauce!). Here’s the recipe…
Bibb Lettuce, Avocado + Heirloom Tomato Salad
with Creamy Herb Vinaigrette
Serves 2
Ingredients:
Vinaigrette:
3 Tbsp raw cashews
1/4 cup apple cider vinegar
1/4 cup + 2 Tbsp extra-virgin olive oil
3 Tbsp + 1 tsp coconut aminos
1 Tbsp lemon juice
1 tsp garlic powder
¼ cup purified water
1/4 cup fresh basil (packed)
2 Tbsp fresh Italian parsley
Himalayan pink salt and ground, black pepper to taste
Salad:
4 cups Bibb lettuce, separated into individual leaves
1 avocado, thinly sliced
2 large heirloom tomatoes, sliced into 1/8-inch thick rounds
1/4 large red onion, thinly sliced
Directions:
Vinaigrette:
Add ingredients to Vitamix (or other high-speed blender) and blend until emulsified. Adjust salt and pepper to taste.
Salad:
In a large salad bowl toss Bibb lettuce, avocado, heirloom tomatoes and red onion with enough vinaigrette to coat. Adjust salt and pepper to taste. Sprinkle with chopped Italian parsley.
Serve and enjoy!
