Raspberry Vinaigrette, Avocado & Romaine

VINAIGRETTE

• 4 raspberries to muddle
• 4 tablespoons avocado oil preferred (safflower or canola)
• 3 tablespoons white balsamic raspberry vinegar
• 1 tablespoon Aioli-garlic mustard sauce (add a little Dijon to your aioli or Trader Joes)
• 2 tablespoons coconut nectar (honey or agave) whatever you have available
• 1 large clove garlic – pressed
• 1/4 teaspoon sea salt

1. In a small bowl, muddle the raspberries. Then, add and whisk together the rest of the ingredients - set aside until needed.

SALAD

• 2 large Hass avocados – sliced
• 1 cup raspberries
• 6 cups romaine lettuce - chopped
• Ground fresh peppercorns
• Toasted, salted sunflower seeds

1. Divide the romaine between 4 salad plates.
2. Add avocados and raspberries.
3. Drizzle with vinaigrette.
4. Add fresh ground pepper - to your taste, and a sprinkle of sunflower seeds.