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Refreshing White Bean Cherry Tomato & Heart Of Palm Salad With Lemon Basil Dressing
To make the dressing ingredients, combine all of the ingredients except for the basil in a blender until totally combined and no large chunks of garlic remain. Then add in the fresh basil and pulse the blender a few times to shred the basil into small pieces. Pour the dressing into a container and set aside. Chop all of the salad ingredients and mix together in a large bowl. Pour desired amount of. . .
Prep Time: 03:00
Cook Time: 00:00
Oil-Free Lemon Basil Dressing
1/4 cup fresh lemon juice
1/4 cup water
4 tbsp vegan cashew parmesan, or just use nutritional yeast
1 clove of garlic, roasted, unless you like the taste of raw garlic
1/2 tbsp dijon mustard
1/4 tsp salt
1/8 - 1/4 tsp black pepper
3 tablespoons fresh basil leaves
1 15 oz can
1 cucumber, peeled and cubed
4 oz cherry tomatoes, sliced or kept whole if desired
1/2 and avocado, cubed
15 half a oz can of heart of palm, sliced into 1/2 inch slices
1 green onion, sliced
1To make the dressing ingredients, combine all of the ingredients except for the basil in a blender until totally combined and no large chunks of garlic remain. Then add in the fresh basil and pulse the blender a few times to shred the basil into small pieces. Pour the dressing into a container and set aside.
2Chop all of the salad ingredients and mix together in a large bowl. Pour desired amount of dressing over the salad and toss to coat.
3Place salad in the fridge to cool for a few hours before serving for best results, or you could eat it right away if you don't mind it at room temperature.
The dressing recipe makes about 1/2 cup of dressing. You may wish to not use all of it on this salad and save some for later. It will keep well in a container in the fridge for 4-5 days.
Prep time for this recipe is listed at 3 hours to include refrigeration time, but this salad could be made in 15 minutes if you choose to eat it without chilling it first.
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