I have the flu. The heavy head, achy bones, sweat all night, chill all day flu. But I also have friends who are as talented as they are sweet…meet Michelle Gutierrez. Homegirl has a resume. She is a professional chef who has worked at Humphry’s By the Bay, Extraordinary Desserts, Great Bread Harvest Company, as well as sous chef and pastry chef at Tryst. She has done recipe development for Foster Farms and was also the personal chef for a number of families. She can cook.
This salad uses avocado to cream up the dressing while keeping it dairy free. It also has the approval of 6-year-olds- well known to be tellers of the cold, hard truth in matters of food.
VEGGIE CHOP SALAD WITH CREAMY AVOCADO DRESSING
FOR THE SALAD
3 celery stalks, diced
4 cooked beets, diced
10 baby carrots, diced
1 English cucumber, diced (am I getting repetitive here?)
15 snap peas, dice those up, too
1/4 cup pumpkin seeds
FOR THE DRESSING
1/2 cup water
1/4 cup olive oil
1 T Dijon mustard
1 T apple cider vinegar
1/4 t fresh minced garlic
salt and pepper to taste
Throw vegetables through to the pumpkin seeds into a bowl. For the dressing- blend together.