22 Apr

I made this delicious salad this weekend for my husband’s mom who was visiting from out of town. I used fresh basil from my newly-planted herb garden and we enjoyed this refreshing fare and some delightful weather in our backyard.

I made two small changes to the recipe as it is written: 1. I simply whisked the ingredients for the dressing together in a small bowl, using finely chopped basil. 2. I substituted honey for agave nectar in the dressing and it was perfect.

I know I’ll be enjoying more evenings on our patio this summer, with this salad as a go-to meal or side!

{Ms. Buena Vida}

Presenting! An incredible vegan lunch for one. It’s a chunky, filling salad with a flavor punch, Ka-Pow! It’s ridiculously gooood!!


1 avocado, chopped in chunks

1/2 C. tomatoes, diced (or grape tomatoes quartered)

1/2 C. greens (kale, arugula or spinach), chopped

1/2 C. cooked garbanzo beans

S&P to taste


1/2 clove fresh garlic, optional

2 T. raw apple cider vinegar (or any wine vinegar)

1/2 T. dijon mustard

1/2 T. agave nectar

1 T. olive oil

1/2 C. fresh basil

Make it-

In a mini food processor, run the garlic through. Except for the basil, pulse the remaining dressing ingredients until emulsified (kinda creamy looking). Now, add the basil and pulse a few times leaving the basil a little chunky. Like this…

In a medium bowl, lightly toss the the veggies in your delicious dressing, salt and pepper and enjoy!

I have a giveaway going on now! Check it out here.

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3 Responses to “”

  1. Gram B. April 24, 2012 at 8:32 am #

    This salad recipe sounds delicious.

  2. mrsbuenavida April 24, 2012 at 12:44 pm #

    love it! 😉


  1. Kick-ass Chunky Chicken and Apricot Salad « Pretzels For Lunch - May 21, 2012

    […] Chunky Salad with Basil Vinaigrette (aroundmyhome.wordpress.com) […]

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