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Garden Herb Salad

Garden Herb Salad
Chef:Emily von Euw

ABOUT THE CHEF

Emily von Euw is the mastermind behind This Rawsome Vegan Life, a hugely popular healthy, vegan lifestyle blog and recipe collection. She lives with her two brothers, two cats, and two parents in the Vancouver area of British Columbia, Canada. She believes in living as naturally, minimally, and sustainably as possible and creates beautiful and delicious recipes that reflect her creativity and passion for the earth for all beings in general.

This herbalicious salad combines rainbow chard, oregano, basil and tomatoes with a deliciously creamy and tangy dressing made from mustard, miso, walnuts, garlic and fresh basil. This flavorful salad is raw, healthy and absolutely delicious. Enjoy!

INGREDIENTS

For the Salad 

  • 4-5 cups rainbow chard (or your fave greens)
  • 1/4 cup cherry tomatoes
  • 1 bell pepper
  • 1/4 avocado
  • handful basil leaves
  • handful oregano leaves
  • 2-3 dried figs/dates

For the Dressing

  • 1 tablespoon mustard
  • 1 tablespoon miso
  • 1 tablespoon vinegar
  • 2 datesv
  • 2 peeled garlic cloves
  • 1 tablespoon nutritional yeast
  • handful of walnuts (around 1/4 cup)
  • handful basil leaves
  • water, as needed
DIRECTIONS
  1. Chop up the greens, tomatoes, pepper, avocado and figs.
  2. To make the dressing, blend all the ingredients together, adding as much water as needed.
  3. Pour the dressing onto the greens and mix in.
  4. Top it off with the remaining goodies.
  5. Enjoy!

NOTES


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Garden Herb Salad

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