Spring Hummus & Salad Bowls w/ Strawberry Basil Vinagrette
Recipe type: Appetizer/Salad
Cuisine: Seasonal
Prep time: 
Total time: 
Serves: 2
Bright seasonal greens, asparagus and strawberries pair with creamy, roasted garlic Sabra hummus for vegan, gluten free, and delicious hummus and salad bowls. A healthy appetizer full of plant-based protein, or make a large one for an entire meal!
  • ½ c Sabra hummus, I used the roasted garlic variety
  • 1 c fresh asparagus, chopped into ½" pieces
  • 1 large green onion, sliced
  • 2 c mixed greens or other lettuce
  • chia seeds to top
Strawbery Basil Vinaigrette*
  • ¼ c fresh strawberries, leaves and stems removed (about 5 medium berries)
  • 2 T red wine vinegar
  • 4 T extra virgin olive oil
  • 2 T fresh basil
  • ¼ t salt
  1. To make the dressing add the strawberries to a food processor or blender and puree about 30 seconds, until they are broken down. Add the red wine vinegar, olive oil, fresh basil, and salt. Blend until smooth, set aside.
  2. In a large bowl mix together the greens, asparagus, and green onion. Add about 3 T of the dressing and toss to coat.
  3. Using two shallow bowls, add about ¼ c of hummus to one side of each bowl. Spread the hummus out and drizzle with olive oil if desired. On the other side of the bowl add the dressed salad. Drizzle with another 1 T of dressing per bowl and sprinkle with chia seeds. Enjoy immediately.
Recipe by The Mexitalian at http://themexitalian.com/spring-hummus-salad-bowls/