Veggie Le Crunch

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READY IN: 10mins
Recipe by Stoblogger

What a refreshingly light summer salad, and pretty too. I suggest using fresh veggies, but canned beans and pineapple are just fine as well. Most any kind of lettuce will do, even spinach. I prefer hearts of romaine for more crunch. Original version of this recipe was found at The Sprouted Kitchen:

Ingredients Nutrition


  1. SALAD:.
  2. Thoroughly wash all the fresh vegetables and cut into bite sized pieces. Toss together in a medium sized bowl. Drain and rinse the black beans and add to the salad. If using canned pineapple chunks, drain off the juice before adding to the salad.
  4. Using an electric mixer or blender, combine until smooth the avocado, buttermilk, vinegar, lime, honey, hot sauce and salt and pepper. Pour over salad, toss, and serve.

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