Paleo Energy Boost Salad Bowl

Allergens

Tree Nuts (almonds)

Ingredients

• 1 large avocado, sliced
• 4 cups mixed baby greens (spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red bell pepper, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup almonds, roughly chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the mixed baby greens, cherry tomatoes, cucumber, red bell pepper, red onion, and almonds. Gently toss to combine.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust seasonings to taste.
3. Drizzle the dressing over the salad and toss gently to evenly distribute.
4. Top the salad with avocado slices and fresh basil leaves. Serve immediately.

Chef’s Insight

Choose ripe avocados that yield slightly to pressure for optimal creaminess.

Notes

This recipe is gluten-free and dairy-free.