Technicolor Salad with Silky Avocado Dressing
1 head romaine lettuce, chopped 1 11 oz. (312 g) can mandarin orange slices
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
1 carrot, sliced thin
2 cucumbers, halved lengthwise and sliced thin
1 small red onion, sliced thin and separated into rings
1 mango, diced
1 avocado, one half diced and the other reserved for the dressing
1 cup (150 g) cashew nuts or sugared almonds
Silky Avocado Dressing
½ of reserved avocado
1 Tbsp. lemon juice
1 Tbsp. rice wine vinegar or white vinegar
1 tsp. salt
2 cloves fresh garlic, crushed
¼ cup (60 mL) water
1–2 tsp. sugar, to taste
Pinch of cayenne pepper, to taste
Place all dressing ingredients in a blender or food processor and mix until smooth, adding more water until desired consistency is achieved.
Assemble all salad ingredients in a bowl and pour on dressing just before serving.
Reprinted with permission from Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul by Rena Rossner. Copyright 2013, Skyhorse Publishing, Inc.