Sucrine Lettuce, Cucumber, and Avocado Salad with Granola Topping
This salad proves that a delicious dinner doesn’t require a long list of ingredients! The sucrine lettuce is super crunchy, the avocado adds creaminess, and the edamame makes the whole dish more filling. Not to mention, the mustard-basil dressing is so good that you’ll want to make it all summer long! But what’s the real secret ingredient? Oatbox’s Cranberry and Hazelnut Praline Protein Granola! It might seem surprising, but it adds an incredible crunch and sweet-savory flavor that makes all the difference. It’s a fresh, quick salad that’s perfect for hot days!
- Servings: 4
- Preparation time: 15 minutes
Add the granola at the very last moment so that it stays crunchy! This recipe is perfect for lunches. Keep the dressing and granola separate and assemble the salad just before serving.
Mustard and Basil Vinaigrette
- 2 tablespoons (30 ml) Dijon mustard
- 3 tablespoons (45 ml) white wine vinegar
- 1 tablespoon (15 ml) of maple syrup or honey
- 1 small clove garlic, minced
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) of coarsely chopped fresh basil
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Salad
- 4 Sucrine lettuces
- 4 Lebanese cucumbers
- 1 avocado, diced
- 1 cup (150 g) frozen edamame, thawed
- 1/4 cup (35 g) very finely chopped red onion
- 1 cup (120 g) of Oatbox Cranberry and Hazelnut Praline Protein Granola
Mustard and Basil Vinaigrette
- Combine all the dressing ingredients in a small bowl.
Salad
- In a large salad bowl, combine all the ingredients except the granola. Toss the salad with the dressing, then top it with the granola.
