I love this salad and have made it for multiple potlucks and parties. The dressing is what makes the salad. It is creamy and garlicy and wonderful!
I make it both with chickpeas and without. I often cut up the veggies the night before and make the dressing right before the event. Since the dressing is avocado base it does turn a little gray after 24 hours. Leftovers still taste good!
Enjoy this yummy salad.
Broccoli and Cauliflower Salad
1-2 cups Broccoli, chopped
2 cups Cauliflower, chopped
1 cup Corn (I use frozen)
1 can Chickpeas, drained and rinsed (optional)
1/4 cup red/purple Onion, diced
1/8 cup Parsley, finely chopped
Chives for garnish
2 cups Avocado
1/2 cup Mayo
1 Tbsp Lemon Juice
1 clove Garlic
1 tsp Coconut Aminos
salt and pepper
To prepare salad combine all salad ingredients.
To make dressing put all dressing ingredients in food processor and blend till creamy.
Combine dressing and salad, garnish with chives.
The weather is so nice here in Chicago. I have many seedlings coming up in my garden. Today while checking the seeds I planted I enjoyed a bowl of Peas Salad leftover from our Easter dinner.
It’s Earth Day and I am reflecting on the the things I do each day of the year to be kind to mother earth….
reusable shopping bags
reusable containers when taking a lunch
bring my own travel mug for coffee
reusable water bottles
There is always more I want to do
sign up for food scrape recycling
reusable produce bags
use rags more than paper towels
I’m sure both lists are longer. I hope you are able to find some way to boost your help of mother earth this year.
Spring Pea Salad
2 cups peas (I thaw frozen ones)
A few strips of bacon, cooked crispy and crumbled
2 tablespoons finely chopped red onion (or shallot)
3 tablespoons mayonaise
1 tablespoon plain unsweetened dairy-free yogurt (I use the SoDelicious in the green tub)
2 tablespoons finely chopped mint
1/4 cup dairy-free cheddar cheese (I use SoDelicious shreds)
Combine all ingredients.
Refrigerate for 4 hours to overnight.
Enjoy! – Love this salad!
I’m a big fan of Pinterest. I love looking trough all the food, plants and sometimes silly cat videos.
I worked this weekend on the rolls I want to serve this year for Thanksgiving (recipe coming soon.) This week I am trying to find a salad I think my kids might try.
This week I will finalize my menu and start my shopping list. If there is anything I can get this week (nonperishable items) I will shop for them this week.
I’m still debating on my main coarse. I like turkey because them I can make the prettiest sandwich salad ever.
Turkey Dill Salad Did I mention it uses a WHOLE CUP of dill!
If you need some inspiration for you Thanksgiving menu look at my
Thanksgiving board on Pinterest.
What are you cooking this Thanksgiving?
or have questions about converting an existing recipe to a “safe for you to eat” recipe