Serve this anti-inflammatory salad as a light lunch topped with leftover cooked salmon or chicken, or as part of a balanced dinner. The avocado dressing will last 2 to 3 days in the fridge. Avocados are an excellent source of potassium and a perfect base for a creamy dairy-free dressing.
Ingredients
Salad
1 heads
romaine lettuce
chopped
2 cups
thinly sliced
red cabbage
1 medium
cucumbers
chopped
1 bunches
radishes
chopped
3
carrots
thinly sliced
1 cups
chopped
parsley
Dressing
1 small
avocados
pitted
1 cloves
garlic
peeled
½ cups
water
2 tablespoons
extra virgin olive oil
1 tablespoons
raw apple cider vinegar
½ teaspoons
sea salt
½ cups
fresh basil
¼ cups
fresh dill
Optional Additions
1 handfuls
sunflower sprouts