Shaved Vegetable Salad with Basil Buttermilk Dressing

Name: Shaved Vegetable Salad with Basil Buttermilk Dressing
Total time: 35 s
Yield: 10
Ingredients: Fennel raw shaved -- 1/2 each; Fennel roasted cut in bite-size pieces -- 1 cup; Carrots raw shaved -- 1 cup; Carrots roasted cut in bite-size pieces -- 1 cup; Baby potatoes multicolor quartered roasted -- 1 lb; Chickpeas rinsed drained roasted or fried -- 2 lbs; Arugula -- 1 lb; Sunflower seeds -- 1/2 cup; Pecans -- 1/2 cup; Goat cheese -- 3/4 cup; Avocados -- 3 each; Buttermilk -- 1 cup; Mayonnaise -- 1/2 cup; Minor’s GreenLeaf Basil Pesto Gluten Free -- 1/2 cup; Lemon juice -- 2 Tbsp; Salt -- to taste; Pepper -- to taste

Preparation time
35 min
Difficulty Easy
Number of servings
10

Ingredients

Fennel, raw, shaved -- 1/2 each
Fennel, roasted, cut in bite-size pieces -- 1 cup
Carrots, raw, shaved -- 1 cup
Carrots, roasted, cut in bite-size pieces -- 1 cup
Baby potatoes, multicolor, quartered, roasted -- 1 lb
Chickpeas, rinsed, drained, roasted or fried -- 2 lbs
Arugula -- 1 lb
Sunflower seeds -- 1/2 cup
Pecans -- 1/2 cup
Goat cheese -- 3/4 cup
Avocados -- 3 each
Buttermilk -- 1 cup
Mayonnaise -- 1/2 cup
Minor’s GreenLeaf Basil Pesto Gluten Free -- 1/2 cup
Lemon juice -- 2 Tbsp
Salt -- to taste
Pepper -- to taste

Preparation

1

Toss together shaved and roasted fennel, shaved and roasted carrots, roasted potatoes, chickpeas, arugula, sunflower seeds, pecans, and goat cheese. Set aside.
2

In a medium bowl, whisk together the buttermilk, mayonnaise, pesto, and lemon juice. Season with salt and pepper.
3

Toss the salad with the dressing.
4

Slice avocados and use to garnish each serving.

Serving Suggestions/Variations

Serve the salad with Melba toast.

Components

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