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Summer salad with basil-avocado dressing
Enjoy the taste of summer with this fresh, colorful salad. It's a perfect blend of juicy stone fruits, sweet corn, and greens, all topped with a smooth avocado basil dressing. Perfect for a light lunch or healthy snack during the warm season.
15
minutes
mins
0
minutes
mins
15
minutes
mins
6
people
Calories:
223
kcal
Ingredients
Salad
4
large handfuls of greens
1
corn cob
roasted and shaved
1
plum
thinly sliced
1
cup
cherries halved and pitted
10-15
Mint leaves
torn
Torn pieces of a baguette
about 2 cups
Dressing
¾
cup
basil leaves
½
avocado
4
tablespoons
white wine vinegar or other soft vinegar
1
garlic clove
peeled and roughly chopped
½
cup
of olive oil
A good pinch of salt
Instructions
To make the salad put all the ingredients on an extended platter in layers. First the greens, then the fruit, the corn, and the bread.
Put all the ingredients in a blender container for the dressing and blend until creamy and smooth. Check for seasoning and adjust if necessary.
For serving
To complete the salad, gently pour some dressing over it and top it off with fresh mint leaves.
Notes
For optimal taste, it is recommended to consume this dish immediately after it has been prepared.
Nutrition
Serving:
1
g
|
Calories:
223
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Sodium:
5
mg
|
Potassium:
208
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
334
IU
|
Vitamin C:
7
mg
|
Calcium:
14
mg
|
Iron:
1
mg
Course:
Salad
Cuisine:
American
Diet:
Vegan
Keyword:
basil-avocado dressisng, summer panzanella
Author:
Alejandra Graf