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

Quick and healthy this Summer Salad Bowl is bursting with goodness.

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

Quinoa adds some healthy plant-based protein while the 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]

Quick and healthy this Summer Salad Bowl is bursting with goodness.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Course Lunchbox, Quick & Easy, Salads

Cuisine English

Servings 2 people

Calories 775 kcal

Equipment

• Veggie Bullet or spiraliser or Julienne cutter

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 carrot
• 1 small courgette
• 1 small beetroot
• 150 g cooked quinoa

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 the 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.

Nutrition

Serving: 300gCalories: 775kcalCarbohydrates: 71gProtein: 15gFat: 52gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gSodium: 649mgPotassium: 2243mgFiber: 25gSugar: 16gVitamin A: 11037IUVitamin C: 64mgCalcium: 139mgIron: 5mg

Keyword avocado, salad

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!