Note: While away in California, my patio basil started to flower, so I snipped off the flowering tops and put them my salad. (See photo above. Salad photo below recipe.) If you don’t have basil growing on your patio, feel free to use basil leaves from the market, cut or torn into small pieces.
Utensils: Cutting board and knife, bowl for tossing, tea towel or salad spinner.
Prep. Time: About 15 minutes
Cooking Time: None!
Categories: Vegan, Gluten-Free, No added sugar
Ingredients: (Feel free to use whatever salad fixings you have in your ‘fridge.)
2-3 cups of organic greens ( baby lettuces, spring mix, Romaine, watercress, etc.), washed and spun-dry or wrapped in a tea towel and gently pressed to absorb water
3-4 slices of fresh leek or scallions, sliced thinly
4-5 slices of organic cucumber, sliced or diced (if large slices)
1/2 grated yellow summer squash
1/4 avocado,peeled and sliced
pea shoots or mixed sprouts
basil flowers or basil leaves (5-6)
olive oil and lemon or your favorite dressing
salt & pepper to taste (optional)
- Place washed greens in a large bowl.
- Add sliced leek or scallions, sliced or diced cucumber, shredded yellow squash, sliced avocado, sprouts* or shoots, and basil flowers or (cut) leaves.
- Toss with olive oil and lemon or your favorite light dressing (not too creamy) and add salt and pepper to taste, if using. Serve chilled.*Sprouts like alfalfa and clover are very delicate, so you may want to add them after you toss with dressing.