Back to basics on this Meatless Monday

Back from vacation and restocking all the basics

Back to basics on this Meatless Monday

Hummus and Avocado turn a basic salad into a meal!

Back to Basics on this Meatless Monday.

Eating healthy and eating gluten-free does not have to be complicated but it does help to meal prep whenever you can.  Having been away for 10 days, it was time to restock the fridge with all the basics so yesterday I did a big grocery shop for fresh produce and today I made our favorite hummus, quinoa, granola and a big batch of chicken for boys.

This salad from lunch today is basics at its best.  Homemade hummus and avocado atop a simple salad of mesclun greens, cucumbers, carrots, olives and tomatoes, tossed in an easy vinaigrette and topped with hemp seeds.  If you haven’t tried hummus with balsamic vinaigrette, you’re missing out!

Scroll down to see the recipe.


Hummus recipe from Minimalist Baker

Back to basics on this Meatless Monday
Turn a simple salad into a meal by adding hummus and avocado. Top with an easy balsamic vinaigrette and it's dreamy
Recipe type: Salads, Dressing
Cuisine: Gluten-Free, Vegan
  • Hummus recipe from Minimalist Baker
  • ½ Avocado, sliced
  • Romaine
  • Chopped cucumbers
  • Tomatoes
  • Julienned carrots
  • Olives
  • Hemp seeds
Easy Balsamic Vinaigrette
  • ¼ c EVOO
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 garlic clove minced or a touch of garlic powder
  • sprinkle of sea salt.
  1. Place romaine, cucumber, tomatoes, carrots in a bowl and toss with balsamic vinaigrette.
  2. Top with Hummus, Avocado and hemp seeds
Easy Balsamic Vinaigrette
  1. Whisk all ingredients together


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