Garden to Table Salad & Avocado Salad Dressing

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Garden to Table Salad & Avocado Salad Dressing

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


  • 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

Ingredients for Salad Dressing

  • 1 Avocado
  • 8-10 Cumquats–Slice into bite-size pieces and add to bowl
  • 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)


Directions for Salad

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

Directions for Salad Dressing

  • 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.
  • 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.
  • Other delicious additions* – raw pumpkin or sunflower seeds, seaweed, sprouted almonds (soaked 5-8 hours), hard boiled egg or other protein of choice.
  • Serve with gluten-free crackers, chips or toast*.


* Always choose organic items from your local natural grocer.
Author: Phoebe Chongchua

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

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