6 cups organic spinach
1/2 head red cabbage, shredded
1 cup alfalfa sprouts
1 cup frozen peas, thawed
12 cherry tomatoes
1 cucumber, sliced
1 red or yellow bell pepper, thinly sliced or diced
1/2 small red onion, sliced
1/3 cup sliced black olives
1/2 cup crumbled feta
1/2 cup sunflower seeds
1 medium ripe avocado, sliced
Salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1/2 teaspoon dijon mustard
1 teaspoon honey or sugar
4 basil leaves, finely chopped
Freshly ground salt and black pepper, to taste


1.To make the basil lemon vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. You can also pulse everything together in the food processor. Taste, add salt and pepper and adjust seasonings as necessary.
2.There are two ways to enjoy this amazing salad! If you’re serving it at a party, try it on a platter:
3.Arrange the greens on a large serving bowl. Arrange the other ingredients in groups on top of the greens. Serve with the basil lemon vinaigrette on the side.
4.If you’re serving it for your family, you can place the ingredients evenly in bowls as pictured above and then add the dressing. Up to you! Enjoy!

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