Avocado Rainbow Salad with Basil-Lemon Vinaigrette

Posted on Aug 18, 2016

Avocado Rainbow Salad with Basil-Lemon Vinaigrette

Avocado Rainbow Salad with Basil-Lemon Vinaigrette


The fresh crunch of the bell pepper and red (or purple) cabbage pairs wonderfully with the refreshing homemade basil-lemon dressing.


Ingredients (serves 2)


For the salad

  • 2 cups salad greens of your choice
  • 1/2 cup green peas (frozen) thawed
  • 1 cup cherry tomato halved
  • 1/4 cup spring onion (scallion) chopped
  • 1 avocado sliced
  • 1 cup red cabbage shredded
  • 1/2 cup bell pepper (capsicum, any color) thinly sliced
  • 2 tbsp sunflower seeds


For the basil lemon vinaigrette

    • 1 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
    • 2 tbsp extra-virgin olive oil
    • 1 tsp mustard
    • 1 tsp maple syrup/honey
    • 1/2 cup fresh basil leaves finely chopped
    • sea salt to taste
    • black pepper to taste


Instructions (prep: 10 min)


  1. To make the lemon basil vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. Add a little bit water if needed.
  2.  You can also pulse everything together in a food processor. Taste, add salt and pepper and adjust seasonings if necessary.
  3. Combine all salad ingredients in a large bowl, toss to combine. Drizzle with lemon basil dressing and serve!


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