Garden to Table Salad & Avocado Salad Dressing

Garden to Table Salad & Avocado Salad Dressing

From the Garden & Orchard at The Center For Living in Harmony

Anna “Naturalista” Allen

Harvested and created with Joy on February 25, 2012


  • Seasonal lettuce
  • Veggies
  • 1 large or 2 sml Carrots
  • 1 large or 2 sml Beets
  • 3 Radishes–Shred in food processor or hand grater
  • 10-15 Sweet Peas–Peel strings and chop into bite-size pieces and add to greens
  • Fruit
  • 1 Avocado
  • 8-10 Cumquats–Slice into bite-size pieces and add to bowl  

Directions for Salad

  1. Start by cleaning all ingredients in purified water. Spin or towel dry and place on a wood chopping board.
  2. Mixed  Greens Herbal Greens
  3. Spinach Basil
  4. Green Leaf Lettuce Sorrell
  5. Beet Leaves with stalks Arugula
  6. Chop all leafy greens into ribbons and place in large non-plastic salad bowl. Figure about 5-8 leaves of each per serving.

Salad Dressing (estimate measurements) Non-garden Ingredients

Ingredients for Salad Dressing

  • 1 Avocado
  • 2-3 tablespoons Braggs Liquid Amino’s
  • ¼ cup Cilantro (or basil) ¾  c Unfiltered Olive Oil*
  • 1 inch Rosemary sprig (top) ½ tsp Bamboo Salt (or Sea Salt)
  • 2 med Garlic cloves
  • 3 small Lemons (juice)


  1. Place all ingredients in Magic Bullet (or other blender), cover with 4-blade top and blend until smooth. You may need to add more olive oil or lemon juice depending on juicy-ness of lemons, herbs and avocado. Of course add or reduce Braggs and salt measurements based on your taste preference.
  2. Estimate 1-2 tbls dressing per person and pour on salad then toss all ingredients together and serve with Love. Top salad with sliced avocado and more cumquats if you’d like.
  3. Other delicious additions* – raw pumpkin or sunflower seeds, seaweed, sprouted almonds (soaked 5-8 hours), hard boiled egg or other protein of choice.
  4. Serve with gluten-free crackers, chips or toast*.

* Always choose organic items from your local natural grocer.


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