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


  1. Toss together shaved and roasted fennel, shaved and roasted carrots, roasted potatoes, chickpeas, arugula, sunflower seeds, pecans, and goat cheese. Set aside.
  2. In a medium bowl, whisk together the buttermilk, mayonnaise, pesto, and lemon juice. Season with salt and pepper.
  3. Toss the salad with the dressing.
  4. Slice avocados and use to garnish each serving.

Serving Suggestions/Variations

Serve the salad with Melba toast.

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