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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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What a refreshingly light summer salad, and pretty too. I suggest using fresh veggies, but canned beans and pineapple are just fine as well. Most any kind of lettuce will do, even spinach. I prefer hearts of romaine for more crunch. Original version of this recipe was found at The Sprouted Kitchen: /?p=1487. Ingredients:
6 -7 radishes, diced |
1 (15 ounce) can black beans, drained and rinsed with cool water |
1 cucumber, diced |
1 cup pineapple, diced |
1 sprig fresh basil (optional) |
1 sprig fresh cilantro (optional) |
1 head of dark green lettuce, torn into bite size pieces |
1 ripe avocado |
1/4 cup buttermilk |
1 tablespoon honey (more to taste) |
1 tablespoon vinegar |
juice of one lime |
1 dash tabasco sauce |
salt |
pepper |
Directions:
1. SALAD:.
2. Thoroughly wash all the fresh vegetables and cut into bite sized pieces. Toss together in a medium sized bowl. Drain and rinse the black beans and add to the salad. If using canned pineapple chunks, drain off the juice before adding to the salad.
3. DRESSING:.
4. Using an electric mixer or blender, combine until smooth the avocado, buttermilk, vinegar, lime, honey, hot sauce and salt and pepper. Pour over salad, toss, and serve.
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