A simple late summer/early fall featuring fresh cucumbers and avocados all tossed with an easy vegan hemp seed based dressing.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:2 servings 1x
2 cups packed baby spinach
1 cup sliced cucumber
4 scallions- thinly sliced on the bias through greens
1 ripe avocado, peeled and cut into slices
1/2 cup hemp seeds
1/4 to 1/2 cup water
3 tablespoons minced basil
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced chives
1 teaspoon stone ground mustard
1 tablespoon lemon juice
1 clove garlic
Salt, to taste
Pepper, for serving
Prep the salad ingredients as stated above, slicing everything into roughly the same size. Place in a bowl and make dressing.
To make dressing, combine all the ingredients in a blender and puree until smooth. If using a regular blender or food processor, soak the hemp seeds for an hour or so before making the dressing. Taste and adjust salt as needed.
Pour roughly 1/3 cup of dressing over the salads. Toss until the salad is combined and well coated with dressing, adding more dressing or serving the salad with dressing on the side.
Tips & Tricks: This dressing will keep in the refrigerator for a few days. Use it for other salads or as a sauce for grain bowls and/or roasted vegetables.