Everything Salad with Avocado, Mint, Capers, and Creamy Mustard-Yogurt Dressing

I think we can all agree that making simple salads usually takes no time, but what about a hearty salad like this one? Yes, I know what you're thinking, but don't be fooled by the appearance; you can actually make this super healthy salad in about fifteen minutes, and that includes a very creamy and yummy dressing that's not made with mayonnaise! All you need is a food processor, and the dressing can also be made in advance. It's colourful, delicious, and packed with vitamins and anti-oxidants from all the veggies! Since it's quite satisfying, it can be served by itself with a piece of bread or with a little bit of protein, like tofu, egg or fish, and you've got yourself a perfectly nutritious meal right there!

Everything Salad with Creamy Yogurt-Mustard Dressing (2 servings)

For the dressing:

1/4 C    plain yogurt
1 1/2 t  dijon mustard
1/2 t     lemon juice
1/8 t     maple syrup
1/2 t     lemon zest
2 T       extra virgin olive oil
a little sea salt and black pepper

*T = tbsp, t = tsp

Place all the ingredients above in a glass jar. Whisk till combined. *Can be stored in the fridge for five days.

For the salad:

A: 1/8 of a red cabbage
    1     medium red or yellow beet, trimmed and peeled
    1     small carrot
    1     small zucchini
    1     apple, trimmed and cored

2 T      capers

2 T      chopped mint

2         avocado

1         small handful of microgreens

flaky sea salt and black pepper

*T = tbsp, t = tsp

1. Cut the large vegetables into half. Feed ingredients A through a grater attachment into a food processor (follow the order above).

2. Pour everything out of the food processor into a large bowl and gently toss together with capers and mint.

3. Slice two avocados into thin slices.

4. Place each sliced avocado onto a serving plate, and arrange the way you like. Add the shredded vegetables, then drizzle with some dressing. Season with a little flaky sea salt and black peppers, and top with the microgreens. Enjoy!

                                                                                               - Yvonne

Since my husband is allergic to raw yellow beets, I cooked them in water until el dente first before grating them, but you don't need to do this.


Everything Salad 與優格芥末沙拉醬 (2 人份)  


原味優格     1/4 杯
法式第戎芥末醬 1 1/2 小匙
檸檬汁        1/2 小匙
楓糖或蜂蜜   1/8 小匙
碎檸檬皮屑   1/2 小匙
冷抽橄欖油   2 打匙
海鹽與黑胡椒粉 少許

1. 將以上所有材料放入ㄧ個玻璃罐中,混合均勻後即可。*可放置冰箱保存五天。


紫色高麗菜   1/8
    中型甜菜根   1 個…去皮
    紅蘿蔔        1 根
    櫛瓜           1 條
    蘋果           1 個

西班亞小酸豆     2 大匙

薄荷(切絲)        2 大匙

酪梨                2 顆

粗粒海鹽與黑胡椒粉 少許

野菜苗或苜蓿芽 ㄧ小把

1. 將較大的A料食材切塊狀,依照以上的順序將A料ㄧㄧ放入食物調理機中切成細絲。

2. 將切好的蔬菜倒入ㄧ個大容器中,輕輕的與西班亞小酸豆和薄荷拌好。

3 將酪梨切為薄片。

                                                                                               - Yvonne

© recipe and photos by My Chouchoux

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