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Allyia Briggs

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allyia@like-media.com

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Mixed Greens and White Bean Salad with Cilantro, Lime and Avocado Dressing

 

 

For the Salad:

4 cups greens (we recommend arugula, romaine or spinach)

1 cup cherry tomatoes, halved

½ cup white beans, drained

Salt and pepper

Dill (optional)

 

Dressing:

1 ripe avocado

¼ cup cilantro, chopped

¼ cup CdA Olive Oil Mission EVOO

1/8 cup CdA Olive Oil Lime EVOO

2 tbsp. white wine vinegar

½ tsp. sea salt

¼ cup water

 

Method:

 

Dressing:

• Combine the avocado, cilantro, both EVOO flavors, white wine vinegar, sea salt and water in a blender.

• Blend until creamy and fully combined.

• Add salt to taste. Set aside.

 

Salad:

• Toss the greens, cherry tomatoes and white beans in a large salad bowl.

• Drizzle the dressing on top to your liking.

• Garnish with some fresh chopped dill and salt and pepper.

 

Enjoy!

 

*You can pick up extra copies of this recipe at The Culinary Stone.

 

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