Vegan Avocado Salad With Raspberry Dressing

Hannah Kaminsky

Vegan Avocado Salad With Raspberry Dressing

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

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The Sweet Thyme Inn was one of the first vegan bed and breakfasts in the US, and the food was extraordinary. This is one of their guest favorites. 

What you need:

For the dressing:
½ cup vegan milk
¼ cup grapeseed oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 cup fresh raspberries

For the salad:
Mixed baby greens
1 cucumber, sliced into thin rounds
1 daikon radish, sliced into thin rounds
1 avocado, pitted, peeled, and sliced
2 tablespoons chopped scallions
½ cup raspberries

What you do:

  1. For the dressing, into a blender, combine all ingredients and blend until smooth.
  2. 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.
For more plant-based recipes like this, read:
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