Recipe for the week of October 16 - 22, 2023

Harvest Salad with Lemon Avocado Dressing

INGREDIENTS:

  • Lettuce (your preferred)

  • Carrots, thinly sliced or grated (reg box)

  • Tokyo turnips, thinly sliced (reg box)

  • Celery, thinly sliced (reg box)

  • Collard greens, chopped into bite-sized pieces

  • Summer squash, thinly sliced

  • String beans, blanched and cut into bite-sized pieces

  • Sweet potatoes, roasted and diced (reg)

  • Hass avocado, diced (opt.)

  • Melon, cubed

  • Lemon zest

DRESSING INGREDIENTS:

  • 1 ripe Hass avocado

  • Juice of 1 lemon 

  • 2 Tbsp olive oil

  • 2 cloves garlic, minced

  • Salt & pepper to taste


INSTRUCTIONS:

Dressing:

  1. In a blender or food processor, combine ingredients and blend until smooth and creamy. Adjust the seasoning to taste.

The Salad:

  1. Start with a bed of lettuce. Arrange the sliced or chopped vegetables on top of the lettuce. Add the roasted sweet potatoes and diced Hass avocado. Sprinkle lemon zest over the salad. 

  2. Gently toss the salad to mix the ingredients evenly.
    Drizzle the prepared Lemon Avocado Dressing over the salad. Start with a few tablespoons and adjust to your preference. Ensure the dressing coats all the ingredients.

  3. Top with cubed melon. Add a bit more salt and pepper if needed.

Enjoy!

Jim Tinsky