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Veggie Le Crunch

  • 2servings
  • 10minutes
  • 497calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B6, C
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 -7 radishes , diced

  2. 1 (15 ounce) can black beans , drained and rinsed with cool water

  3. 1 cucumber , diced

  4. 1 cup pineapple , diced

  5. 1 sprig fresh basil

  6. 1 sprig fresh cilantro

  7. 1 head of dark green lettuce , torn into bite size pieces

  8. 1 ripe avocado

  9. 1/4 cup buttermilk

  10. 1 tablespoon honey (more to taste)

  11. 1 tablespoon vinegar

  12. juice of one lime

  13. 1 dash Tabasco sauce

  14. salt

  15. pepper

Instructions Jump to Ingredients ↑

  1. SALAD:.

  2. Thoroughly wash all the fresh vegetables and cut into bite sized pieces. Toss together in a medium sized bowl. Drain and rinse the black beans and add to the salad. If using canned pineapple chunks, drain off the juice before adding to the salad.

  3. DRESSING:.

  4. Using an electric mixer or blender, combine until smooth the avocado, buttermilk, vinegar, lime, honey, hot sauce and salt and pepper. Pour over salad, toss, and serve.

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