Rainbow Salad with Garlic Avocado Dressing
Serves: 1 bowl
  • For the salad:
  • 1 sweet potato, sliced and roasted
  • ¼ cup frozen corn, thawed
  • ¼ cup black beans, drained and rinsed
  • 2 handfuls organicgirl PEPPERGREENS and sweet pea greens
  • 1 vine ripe tomato, sliced
  • ¼ Hass avocado, sliced
  • For the dressing:
  • 1 clove garlic
  • 1 avocado
  • ⅓ cup extra virgin olive oil
  • Salt
  • Pepper
  • 1 tbsp rive vinegar
  • 1 tbsp lime juice
  1. First, make the dressing. Add all of the dressing ingredients into a food processor. Blend until smooth. Place in a measuring cup and put in the refrigerator until salad is ready to serve.
  2. To thaw corn, place in the microwave for 2-3 minutes. Set aside.
  3. Place greens in a bowl.
  4. Top with sliced tomato, roasted sweet potatoes, corn, avocado, and black beans.
  5. When ready to serve, drizzle with Garlic Avocado Dressing.
Recipe by the blissful balance at http://theblissfulbalance.com/rainbow-salad-garlic-avocado-dressing/