This afternoon, I needed a spectacular salad , and I needed one fast. The salad was going to be the main dish of an impromptu lunch for five. Having very little time, I searched through the fridge for any available produce , As a result of what I had on hand, I created this delightfully healthy salad.
I immediately realized that I was out of romaine lettuce, the usual staple of most of my salads. I had a bag of baby spinach and some fresh fragrant basil, so that became the base of my salad. It looked and tasted incredible.
Along with some gluten free wraps, some exceptional humus, some moroccan carrots, and some sliced hard boiled eggs, we had a great lunch.. Unfortunately, I forgot to take the picture until we were almost finished eating...
4 mini cucumbers, diced
1 container of cherry tomatoes, ( tomatoes quartered)
1 ripe Haas avocado, sliced
2 cups of baby spinach , cut for salad
1 cup of fresh basil , chopped small for salad
1 lemon, juiced
1/4 cup olive oil
salt and pepper to taste
Combine diced cucumber, cherry tomatoes, baby spinach , fresh basil in a bowl and toss. Lay sliced avocado around sides of bowl. Squeeze juice of one lemon onto salad and add olive oil and pepper and salt. Garnish with mini peppers.