Invite some colorful, crunchy vegetables to have a party in a bowl along with a cholesterol-lowering but decadently rich-tasting avocado dressing. The combination makes a splendid salad so healthy and delicious it can make any woman feel more like a goddess.
The authors of this great book could cite many reasons why the ingredients are good for us. All we know is that the salad tastes sublime. Read the recipe here:
2 tablespoons flaxseed oil
2 large ripe avocados
1 cup nonfat yogurt
1 medium shallot
1 tablespoon chopped fresh dill
2 tablespoons flat-leaf parsley
3 tablespoons good-quality vinegar
Salt and freshly-ground black pepper, to taste
1/2 medium red onion, thinly sliced and soaked in ice-water for 10 minutes
1 medium red bell pepper, sliced into 1/4-inch strips
1 medium orange bell pepper, sliced into 1/4-inch strips
1 medium green bell pepper, sliced into 1/4-inch strips
2 Belgian endive, sliced into 1/4-inch diagonal slices
1 large cucumber, sliced into 1/4 by 2-inch julienne slices
1 medium zucchini, sliced into 1/4 by 2-inch julienne slices
1/3 cup toasted sunflower seeds
1. Make dressing by placing all ingredients in a blender or food processor and blending until smooth. If dressing is too thick, add a little more vinegar.
2. Drain onion and place in a pretty salad bowl. Add peppers, endive, cucumber, and zucchini with enough dressing to moisten. Toss to combine, then top with a dollop of dressing and the sunflower seeds.