ABOUT THE RECIPE:
The generous amounts of avocado, tomatoes, and cashews in this salad make it a meal in itself. Try it as a light summertime lunch.
Makes 2 larger servings or 4 side dish servings
INGREDIENTS:
DRESSING
3 to 4 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
SALAD
5 cups (lightly packed) mixed baby greens
12 to 14 cherry or grape tomatoes, halved
¼ cup chopped raw or roasted cashews
1 avocado, peeled and sliced
INSTRUCTIONS:
To make the dressing, put all the ingredients in a small bowl and briskly whisk until smooth and emulsified.
To make the salad, divide the greens between two large salad plates. Top each serving with 6 or 7 baby tomatoes and 2 tablespoons cashews. Arrange half of the avocado slices on top of each salad in a spiral pattern.
Drizzle each salad with half of the dressing and serve!
Ingredients
Directions
ABOUT THE RECIPE:
The generous amounts of avocado, tomatoes, and cashews in this salad make it a meal in itself. Try it as a light summertime lunch.
Makes 2 larger servings or 4 side dish servings
INGREDIENTS:
DRESSING
3 to 4 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
SALAD
5 cups (lightly packed) mixed baby greens
12 to 14 cherry or grape tomatoes, halved
¼ cup chopped raw or roasted cashews
1 avocado, peeled and sliced
INSTRUCTIONS:
To make the dressing, put all the ingredients in a small bowl and briskly whisk until smooth and emulsified.
To make the salad, divide the greens between two large salad plates. Top each serving with 6 or 7 baby tomatoes and 2 tablespoons cashews. Arrange half of the avocado slices on top of each salad in a spiral pattern.
Drizzle each salad with half of the dressing and serve!
