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