Super Veggie Salad With Creamy Almond Dressing

Dressing

• 6 tablespoons blanched almond, chopped
• 6 tablespoons water
• 1/2 cup lemon juice, fresh juice plus
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 tablespoon fresh basil, minced
• 1/4 teaspoon dill
• 1/4 teaspoon fresh cracked black pepper
• 1 teaspoon lemon zest
• 1 cup canola oil (or vegetable oil)
• kosher salt

Salad

• 1 1/2 cups small broccoli floret
• 1 cup thinly sliced mushroom
• 6 slices red onion
• 1 large ripe avocado, cubed
• 1/2 teaspoon freshly cracked black pepper
• 2 cups grape tomato (or cherry)
• 1 head romaine lettuce or butter lettuce

Directions

1. 1

   Dressing:.

2. 2

   Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly.

3. 3

   With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (dressing can be prepared and refrigerated for up to 1 week.).

4. 4

   As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice(or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up.

5. 5

   Salad:.

6. 6

   Put 1/2 cup of the dressing in the bottom of your salad bowl.

7. 7

   Add all ingredients, except lettuce, and toss to coat.

8. 8

   Serve:.

9. 9

   Put several lettuce leaves on each plate and add dressed salad. Serve extra dressing on the side. Enjoy!