Chao Summer Salad with Cherry Tomatoes, Avocado and Honey Mustard Dressing
Serves 2
ABOUT THE FLAVOR ORIGIN
This fresh summer salad is made with peak, ripe ingredients from the farmers market. Mini heirloom tomatoes, freshly picked on the vine, add beautiful color and are sweet and flavorful. Baby lettuces like Boston, red oak and green leaf are dressed with a lovely honey mustard dressing. The soft, creamy texture of the Chao and avocado are a nice contrast to the crispy chickpeas.
Ingredients
Honey Mustard Dressing
1 tbsp. vegan honey
1 tbsp. Dijon mustard
2 tbsp. freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp. extra virgin olive oil
½ tsp Maldon salt
5 cups baby lettuces, washed and torn
1 cup colored mini heirloom tomatoes, halved
1 avocado, sliced
4 oz. Creamy Original Chao Block, cut in ½“ cubes
½ cup crispy chickpeas
¼ cup fresh basil leaves, torn
½ tsp. freshly ground black pepper
Preparations
For the honey mustard dressing, in a small bowl, whisk together the vegan honey, Dijon mustard, lemon juice, garlic, extra virgin olive oil and maldon salt until smooth and emulsified. Pour into a small jug for serving.
On a large platter, arrange the baby lettuces and top with the mini heirloom tomatoes, avocado slices and Creamy Original Chao Block cubes. Sprinkle salad with the crispy chickpeas and basil leaves. Season salad with freshly ground black pepper. Serve the honey mustard dressing on the side and pour it on as you please.
