Rainbow Chopped Salad with Avocado Basil Dressing

Servings: 4

1 large head romaine
1/2 small head red cabbage
8 oz cherry tomatoes
1 english cucumber
2 carrots
1 yellow bell pepper
Optional: garbanzo beans, black beans, corn, sprouts, fresh herbs, etc.

1 avocado
Juice from 1 lemon (more to taste)
3/4 cup lightly packed fresh basil
1-2 cloves garlic
1 teaspoon agave/honey
1/4 cup olive oil
1/4 cup water
2 Tablespoons white wine vinegar
1/4 teaspoon salt

1. Make the dressing: place all ingredients in a blender and blend until smooth. Taste and adjust

flavors if necessary. Place in fridge to let flavors mingle while you make the salad.
2. Chop all vegetables and place in a large bowl. Toss to combine.
3. Toss with dressing and serve.