Rainbow Salad with Creamy Almond Dressing

Servings: 4 | 15 minutes | 400 kcal

While the history of salads goes back to the ancient Romans and Greeks, this particular salad is a modern creation that embraces the abundance of fresh fruits, vegetables, nuts, and seeds available today.

I first created this salad on a whim when I was craving something fresh, vibrant, and healthy. The mix of crunchy, creamy, sweet, and tangy components makes it a delight to eat, and it' always a hit at potlucks and picnics.

Ingredients

4 cups Mixed salad greens
1 cup Cherry tomatoes
1 pieces Cucumber
1 pieces Carrot
1 pieces Red bell pepper
1 pieces Avocado
1 cup Almonds
2 teaspoons Lemon juice
2 pieces Garlic
2 teaspoons Olive oil
to taste grams Salt

Instructions

Prepare the vegetables: wash and dry the salad greens, cut the cherry tomatoes in half, slice the cucumber and bell pepper, grate the carrot, and dice the avocado.
To prepare the almond dressing, blend the almonds, lemon juice, garlic, olive oil, and salt in a blender until smooth and creamy.
Place the salad greens in a large bowl, add the prepared vegetables, and toss to combine.
Pour the almond dressing over the salad and gently toss to coat. Serve immediately.