Grassy Lunch Recipe
Introduction
For today's grassy lunch, we have a delightful recipe that celebrates the freshness of local produce. This vegan dish is bursting with vibrant flavors and textures, perfect for a light and satisfying meal. Let's get started!
Ingredients
- 2 cups mixed greens
- 1 cup baby spinach
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons sunflower seeds
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the mixed greens, baby spinach, avocado, cherry tomatoes, cucumber, red onion, and torn basil leaves.
- In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle sunflower seeds on top for an added crunch.
- Serve and enjoy!
Enjoy this delicious and nourishing grassy lunch, inspired by the abundance of nature. It's a wonderful way to savor the flavors of the season and embrace a plant-based lifestyle.
Isabella
| Nutritionfacts | Calories: 250 Total Fat: 18g Saturated Fat: 2.5g Carbohydrates: 19g Fiber: 8g Protein: 5g |
|---|---|
| Preparation Time | 15 minutes |
| Allergy Information | None |