2) In a large bowl, toss the lettuce with half of the dressing and mound the leaves on a plate. Add the celery, avocados, bell peppers and the remaining vinaigrette to the large bowl and toss to coat. Mound the vegetables on the lettuce and serve.
Velvety Carrot Cilantro Soup
1 lb. carrots, roughly chopped
1 medium onion, diced
1 bunch cilantro including roots, finely chopped
1 Tbl. olive oil
3 cloves garlic, minced
3½ cups vegetable stock
4 Tbl. sour cream & extra cilantro leaves
2) Add 3 cups of vegetable stock and cook until the carrots are tender, about 15 minutes. Then, puree in a blender until nice and smooth. Add more stock if needed, to find the right consistency. Add seasoning
if needed. Garnish with sour cream and fresh cilantro.
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