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1 (6-ounce) bag fresh baby spinach
6 white mushrooms, peeled and thinly sliced
1 orange pepper, julienned
1/2 cup cherry tomatoes, quartered
1/2 a small red onion, halved and cut into thin slices
1 cup sugar snap peas, cut in half
1 ripe avocado
2 teaspoons fresh basil, minced, or 2 cubes Dorot Gardens Frozen Basil
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
juice of 1 lemon
1/8 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons Bartenura Extra-Virgin Olive Oil
1 tablespoon toasted Gefen Sesame Oil
3-5 tablespoons water
Scrape the flesh of the avocado into the bowl. Add the basil, garlic, lemon juice, spices, oils, and three tablespoons of the water. Puree until smooth.
If you prefer a more runny dressing, add the last two tablespoons of water at the end and pulse together.
You can use a blender, food processor or immersion blender for this recipe.
Arrange spinach in a bowl. Top with mushrooms, peppers, tomatoes, onion, and sugar snap peas.
Add the dressing one tablespoon at the time until you achieve the desired amount. Toss and serve.
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