Avocado Artichoke Salad With Tangy Peanut Dressing

Baby Kale/Spinach for your salad base
1/2 can artichoke hearts, drained
4oz frozen peas, cooked
1 slice of red onion, chopped
4 baby carrots, sliced thin
1-3 Tbs fresh cilantro
1/8-1/4 avocado sliced
Optional pan fried tofu garnish

Assemble above ingredients in bowl or container in order listed.

Whisk together:
Juice of 1 lemon
1tbs peanut butter
1tsp muscat vinegar

Drizzle dressing over salad; if preparing the day before to take for lunch, store dressing in a small Tupperware to prevent your greens from getting soggy. Then toss prior to eating and enjoy!

2015/01/img_4731.jpg

2015/01/img_4735.jpg

2015/01/img_4736.jpg

2015/01/img_4739.jpg

2015/01/img_4741.jpg

2015/01/img_4745.jpg

2015/01/img_4763.jpg

2015/01/img_5980.jpg

2015/01/img_5981.jpg

2015/01/img_5982.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s