¼cupfreshly squeezed lemon juiceplus more to taste
1bunch flat-leaf parsley leaveschopped
1bunch cilantrochopped
½bunch chopped chives
1/3cupblanched raw almonds or 1/4 cup raw sunflower seedssoaked
1/2avocado
1clovegarlicminced, plus more to taste
1teaspoonapple cider vinegar
½teaspoonnatural salt plus more to taste
½cupwaterplus more as needed
Salad:
2zucchini
8cupsmixed leafy greenslike baby spinach, arugula, or micro greens
1/4head purple cabbagecored and shredded
2cupsjulienned broccoli stalks or commercial broccoli slawor 2 cups peeled, seeded, and diced or julienned cucumber
2avocadospitted, peeled, and sliced
1bunch green onionswhite and green parts, finely chopped
1cuproughly chopped raw almonds
1/4cuphempsunflower, or pumpkin seeds
Dash Natural salt and freshly ground black pepper
Instructions
Dressing:
Place all ingredients into your high power blender in the order listed and secure lid.
Puree on high for about one minute until smooth and creamy.
Tweak flavors to taste (you might want more lemon juice, garlic, or salt).
This dressing should have the consistency of thin mayo, but add a little more water to thin it out if you prefer. It can be stored in an airtight container in the fridge for up to 5 days.
Salad:
To assemble the salad, shave the zucchini lengthwise into strips with a vegetable peeler, discarding the seedy core.
In a large serving bowl, toss together the zucchini strips, greens, cabbage, broccoli, avocados, green onions, almonds, and seeds.
Add the dressing to your preference and toss well.
Season with salt and pepper and pass any remaining dressing at the table.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes