Vegan Avocado Salad with Raspberry Dressing

Avocado stands front and center in this smooth-and-crunchy combo salad with homemade creamy raspberry dressing.

What you need:

For the salad:
Mixed baby greens
Thinly sliced rounds of cucumber
Thinly sliced rounds of daikon radish
Sliced avocado slice
Chopped scallions
1/2 cup raspberries

For the dressing:
1/2 cup soy milk
1/4 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 cup fresh raspberries

What you do:

In a blender, combine all dressing ingredients until smooth. On bed of mixed baby greens, place several thin rounds of cucumber and daikon radish. Add avocado slices, scallions, and raspberries. Drizzle dressing on top or serve on the side.

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Photo by Hannah Kaminksy

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