I love rosemary in cooked vegetable soups and with baked squashes, but this is the first time I’ve used it in a salad and it turned out perfectly.

Avo-Rosemary Salad

1 avocado (I like to cube half of it, and mash the other half to give the salad a creamy consistency)
4 sun dried tomatoes, soaked until soft, and then diced
2 tablespoons finely chopped fresh rosemary
1 small clove garlic, minced (optional)
1 handful of grape or cherry tomatoes, or 1 yellow or orange bell pepper, chopped into small pieces
the juice of 1 lemon
3-4 packets of stevia (or to taste)

Mix it all together! I love the way the rosemary, avocado, lemon juice, stevia, and sun dried tomato flavors all merge together in this salad. It’s refreshing and delicious!

Here’s another shot:

Note: I almost always dress my salads with a lemon juice and stevia mixture. This is totally up to you. You could always use a little bit of olive oil, balsamic vinegar, and sea salt instead of stevia. I personally find oils to be too heavy in my salads as I usually have avocado or goat’s cheese in them to balance out the acidity of the lemon juice. Vinegars, being fermented, are not my ideal choice in salads, but on occasion I will use balsamic instead of lemon. This is a personal choice. Your salads should be delicious and taste yummy to you, so find what pleases your palette.

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