{recipe} Chopped Salad with Agave Mustard Vinaigrette

This salad recipe is fabulous for those in transition to raw and comes to us from JodyLynn Stuppy.

INGREDIENTS (FOR SALAD)
1 can Garbanzo Beans (I use Eden brand), drained & rinsed
1/2 Red Onion, diced or sliced rings (whichever you prefer)
1 Red Bell Pepper, seeded and diced
1 Yellow Bell Pepper, seeded and diced
1 Cucumber, peeled if not organic and diced
2 cups Grape Tomatoes, cut in half
1 Avocado, peeled, cored and cubed
1 can Heart of Palm, drained
1 head Romaine Lettuce, coarsely chopped
1 bunch Cilantro, coarsely chopped

INSTRUCTIONS (FOR SALAD)
Combine all ingredients in a large bowl, add dressing (recipe below) and toss. Serve, and enjoy!

INGREDIENTS (FOR AGAVE MUSTARD VINAIGRETTE)
1/2 cup Extra Virgin Olive Oil
4 tbsp. Balsamic Vinegar
2 tsp. Dijon Mustard
2 tbsp. Agave Nectar
Salt & Pepper, to taste
1 Shallot

INSTRUCTIONS (FOR AGAVE MUSTARD VINAIGRETTE)
Combine all but shallot in blender or food processor and blitz about 1 minute. Taste and adjust accordingly…depending on your love of “tang.” Add shallot and blitz until nicely chopped.

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