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

Published on July 8, 2017 | In English | By theflexitarian + |

- Prep Time
- 15 Minutes
- Yield
- 2
- Difficulty Level

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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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Raw, Soya-Free, Vegan

Yum

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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

Spiralise courgette, carrot and beetroot with Veggie Bullet. (if you do not have a spiraliser you can use a julienne cutter).
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.
Share quinoa between 2 plates. Add spiralised courgette, carrot and beetroot. Top with halved cherry tomatoes, olives, seeds and avocado dressing.

Servings : 2
Ready in : 15 Minutes
Course : Lunchbox, Quick & Easy, Salads
Recipe Type : August Recipes, July Recipes, June Recipes, October Recipes, September Recipes
Ingredient : Avocado, Beetroot, Carrot, Courgette, Quinoa

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About Chef

theflexitarian

A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...