Super Healthy Summer Salad Bowl with Creamy Avocado Basil Dressing [vegan] by The Flexitarian

Super Healthy Summer Salad Bowl with Creamy Avocado Basil Dressing [vegan]

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    • Prep Time
    • Minutes
    • Yield
    • 2
    • Difficulty Level

Quick and healthy this Summer Salad Bowl is bursting with goodness. Topped with an indulgent creamy avocado basil dressing this recipe is ideal on a hot Summer day.

Quinoa adds some healthy plant-based protein while to vegetables are kept raw for maximum nutritional benefits. The creamy avocado dressing gives the perfect balance. We currently have a glut of homegrown basil so I add it into everything.

I used the Veggie Bullet below to prepare the vegetables. So speedy and efficient, it makes spiralising so easy. You can read my review here.

Spiralising is a great way to add more raw vegetables to your diet.

 

Super Healthy Summer Salad Bowl with Creamy Avocado Basil Dressing [vegan] by The Flexitarian
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Ingredients

  • 1 carrot
  • 1 small courgette
  • 1 small beetroot
  • 150g cooked quinoa [5 oz]
  • DRESSING:
  • 1 ripe avocado
  • 1 garlic clove
  • juice of 1 1/2 lemon
  • 8 large basil leaves
  • 1 Tbsp cider vinegar
  • 4 Tbsp water
  • 1 Tbsp olive oil
  • salt & pepper
  • TOPPINGS:
  • small handful of cherry tomatoes
  • 8 kalamata olives
  • small handful of pumpkin seeds
  • small handful of sunflower seeds
  • small handful of shelled hemp seeds

Instructions

  1. Spiralise courgette, carrot and beetroot with Veggie Bullet. (if you do not have a spiraliser you can use a julienne cutter).

  2. To make dressing place avocado, garlic clove, lemon juice, basil and cider vinegar in a blender. Whizz until smooth. Thin with olive oil and water. Season to taste.
  3. Share quinoa between 2 plates. Add spiralised courgette, carrot and beetroot. Top with halved cherry tomatoes, olives, seeds and avocado dressing.

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