Crunchy Summer Salad with Creamy Vegan Avocado Dressing

eatingwell.com

suzireich

subheading: Dressing:

1 small avocado

2 tablespoons umeboshi vinegar (see Tip)

2 tablespoons lemon juice

2 tablespoons olive oil

2 teaspoons chopped fresh dill

1 teaspoon snipped fresh chives

1 teaspoon pure maple syrup

¼ teaspoon garlic powder

¼ teaspoon ground pepper

½ cup water, plus more as needed

subheading: Salad:

½ pound asparagus, trimmed and cut into ½-inch pieces

1 (15 ounce) can chickpeas, rinsed

3 cups shredded red cabbage

½ pint cherry tomatoes, halved

1 ½ cups fresh corn kernels (about 2 ears)

5 radishes, thinly sliced

2 romaine hearts, cut into 1-inch pieces

1 avocado, chopped

Directions at eatingwell.com

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