Yesterday my husband, Jason, was getting busy in the kitchen trying to use up items from our CSA box before our new box comes today. He made THE most delicious salad…So delicious, in fact, that I had to stop eating mid-way through (and make him stop eating) so that I could take a few pictures and have him jot down the recipe for the blog today. It’s vegan, gluten-free and seriously bomb diggidy bomb bomb.
And so here is the recipe for Jason’s (soon-to-be-famous :P) Guaca-tato Salad!
(Feeds about 2)
1 bunch of cilantro finely chopped
A couple of hand full of cherry tomatoes cut into quarters
1.5 avocados, diced
A handful of fingerling potatoes, boiled and diced
1 Tbps. of grapeseed oil Veganaise
1 Tbsp. of extra virgin olive oil
2 Tbsp. of apple cider vinegar
Juice from 1/2 a lemon
Salt & pepper
Basil for garnish
In a large bowl, toss all of the chopped and diced ingredients together. In a smaller bowl, add (first) the veganaise, and slowly mix in the olive oil, vinegar, and lemon juice until smooth to make the dressing.Pour the dressing onto the salad and toss together. Add salt and pepper to taste, garnish with a leaf of basil — especially if it’s for a blog post :P