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Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.
From Forks Over Knives – The Cookbook
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By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (6)
this was bangin! easy and cheap — my life formula
added a cucumber to the mix
Wonderful food
Very easy and delicious! I made some small changes/additions. I used 1/4 cup of lime juice (2 limes) and added diced red pepper for color and crunch. I also added agave syrup to taste. I served the salad and avocado on a bed of spinach.
Haven’t really been a fan of avocado before but this really changed my mind. Didn’t expect such a nice flavour and this recipe really won me over
absolutely delicious! I have made this many times and we LOVE it! I wouldn’t change a thing!