3.7/5 - (3 votes)

Serves 2-4

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Ingredients

Vinaigrette

  • 1 medium ripe avocado
  • ¼ cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice and zest of 1 lemon
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
  • ¾ cup good olive oil
  • 2 avocados, diced
  • 2 tbsp lemon juice
  • 2 cups washed and shredded kale leaves
  • 1 cup salad niçoise or escarole
  • 4 Brussel sprouts, thinly shaved
  • ¾ cup thinly shaved cabbage
  • 2 cups cooked broccoli
  • 1 cup cooked green beans cut in 1” pieces

Preparation

  1. Vinaigrette
    In a food processor, combine all ingredients except the olive oil.
  2. Once the mixture is smooth and creamy, slowly stream in olive oil until just combined.
  3. Place in a hermetically sealed container that is easy to shake whenever you want a portion.
  4. Salad
    Toss all the salad ingredients into a large bowl. Top with desired amount of avocado vinaigrette and serve.