Broccoli Slaw Garden Salad Recipe with Gluten Free Dairy Free Dressing

This is a crisp, refreshing, veggielicious salad that could be a complimentary side dish, re-energizing lunch, or light dinner. Brian's mom Judy and I made this together when we were visiting them in Phoenix, Arizona. It was the perfect treat after a 100 degree day of sunshine. We enjoyed it with some fresh grilled salmon, vegetables, and corn on the cob while we cooled off outside on the patio with the ceiling fan and misters going overhead. I thought this would be a great salad recipe to contribute to the Gluten Free Homemaker's Gluten Free Wednesdays.


Broccoli Slaw Garden Salad Recipe with Gluten Free Dairy Free Dressing

Ingredients
Mixed baby green lettuce (about 5 large handfuls)
3-4 cups of raw broccoli slaw (you can find bags of this shredded broccoli and carrot mix in the salad aisle)
1 tomato sliced
1 cup chopped nuts (walnuts or pecans would be great)
1 avocado cubed
salt and pepper
Dressing:
1/2 lemon juiced
2 tbs of olive oil
1 tsp apple cider vinegar

Wash and dry your lettuce and set aside in a large salad bowl. Toss it lightly with a sprinkling of salt and pepper. Then add in your broccoli slaw, tomato, nuts, and avocado. Mix the dressing together well and drizzle on top. Toss lightly just before serving.

I have found that avocado is the best dairy replacement in salads. It's rich creamy texture coats the salad well, making its own dressing. Sometimes I even blend the avocado in with the dressing, but other times it is nice to get those little chunks of avocado in the salad.

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