Sunshine Salad with Avocado & Meyer Lemon Dressing

Yield: 2 large salads or four small arugula & Baby spinach greens,

• 1 yellow beet, grated or spiral cut
• 2 carrots, ribboned w/ peeler
• ¼ red onion, thinly sliced
• 6 slices yellow pepper
• pea shots
• 1 avocado
• micro green or sprouts
• 1 avocado, sliced chopped or slivered raw pistachios

 

For the Dressing

 

• 2 meyer lemons, juiced
• 1 avocado
• 1 ½ tsp chopped red onion
• 6 basil leaves
• 6 stems fresh dill
• ⅓ cup cold pressed extra virgin olive oil
• ⅛ tsp sea salt
• 3 drops stevia
• 1 tsp maple syrup (optional)

Method

In each salad bowl place a generous handful of arugula, then top with beets in center and add the other veggies surrounding this, then accent with the pea shoots, micro greens and finally top with pistachios. For the dressing, place all ingredients in a blender and process until creamy. Pour into serving vessel and allow guests to drizzle generously over veggies.

Enjoy! 🙂