1 avocado, chopped in chunks
1/2 C. tomatoes, diced (or grape tomatoes quartered)
1/2 C. greens (kale, arugula or spinach), chopped
1/2 C. cooked garbanzo beans
S&P to taste
1/2 clove fresh garlic, optional
2 T. raw apple cider vinegar (or any wine vinegar)
1/2 T. dijon mustard
1/2 T. agave nectar
1 T. olive oil
1/2 C. fresh basil
In a mini food processor, run the garlic through. Except for the basil, pulse the remaining dressing ingredients until emulsified (kinda creamy looking). Now, add the basil and pulse a few times leaving the basil a little chunky. Like this...
In a medium bowl, lightly toss the the veggies in your delicious dressing, salt and pepper and enjoy!
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