Spring Green Salad With Basil Lemon Vinaigrette Recipe

Ingredients For Spring Green Salad With Basil Lemon Vinaigrette Recipe

• 6 cup Organic spinach
• 0.5 Head red cabbage, shredded
• 1 cup Alfalfa sprouts
• 1 cup Frozen peas, thawed
• 12 Cherry tomatoes
• 1 Cucumber, sliced
• 1 Red or yellow bell pepper, thinly sliced or diced
• 0.5 Small red onion, sliced
• 0.33000000000000007 cup Sliced black olives
• 0.5 cup Crumbled feta
• 0.5 cup Sunflower seeds
• 1 Medium ripe avocado, sliced
• Salt and freshly ground black pepper
• Lemon basil vinaigrette
• 0.25 cup Fresh lemon juice
• 0.25 cup Olive oil
• 2 Garlic cloves, minced
• 0.5 teaspoon Dijon mustard
• 1 teaspoon Honey or sugar
• 4 Basil leaves, finely chopped
• As required Freshly ground salt and black pepper, to taste