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: http://sproutedkitchen.com/?p=1487.

Ingredients Nutrition

Directions

  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.
  3. DRESSING:.
  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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