Shaved Vegetable Salad with Basil Buttermilk Dressing
Fennel, raw, shaved 1/2 each
Fennel, roasted, cut in bite-size pieces 1 cup
Carrots, raw, shaved 1 cup
Carrots, roasted, cut in bite-size pieces 1 cup
Baby potatoes, multicolor, quartered, roasted 1 lb
Chickpeas, rinsed, drained, roasted or fried 2 lbs
Arugula 1 lb
Sunflower seeds 1/2 cup
Pecans 1/2 cup
Goat cheese 3/4 cup
Avocados 3 each
Buttermilk 1 cup
Mayonnaise 1/2 cup
Minor’s GreenLeaf Basil Pesto Gluten Free 1/2 cup
Lemon juice 2 Tbsp
Salt to taste
Pepper to taste
- Toss together shaved and roasted fennel, shaved and roasted carrots, roasted potatoes, chickpeas, arugula, sunflower seeds, pecans, and goat cheese. Set aside.
- In a medium bowl, whisk together the buttermilk, mayonnaise, pesto, and lemon juice. Season with salt and pepper.
- Toss the salad with the dressing.
- Slice avocados and use to garnish each serving.
Serve the salad with Melba toast.