This salad is great to take to a picnic or potluck. Full of fresh, bright ingredients that just get better while waiting for dinner.
I first found this recipe on the Daily Bites Blog, which is full of gluten free, dairy free, recipes. Hallie is a certified holistic nutrition educator and cookbook author. What a great combination. I have had good luck with each recipe of hers I have tried.
With this salad, you throw the dressing ingredients in a blender, toss with everything else, and you're done. Simple.
To keep you avocado from browning, add it to the salad just before serving. Store it in an air tight container, with the pit to keep it nice and green.
This salad works great for a hot summer evening meal. Just spread a little Earth Balance on a gluten free tortilla, stuff in to a ramekin and bake for about 5 minutes to make your own taco salad bowl. Or add cooked noodles to be a salad. Either way, it's easy and worth a try!
You can find Halle's original recipe here: http://www.dailybitesblog.com/2011/03/29/southwest-pasta-salad-with-black-beans-avocado/)
No comments:
Post a Comment