This salad serves 2-3 as a side dish. You may double veggies accordingly to feed as many as u like:

 

Balsamic Vinaigrette- For best results with any vinaigrette use a whisk.

 

3 tablespoons Aged Balsamic Vinegar

¼ Teaspoon Dijon Mustard

1 Clove of Garlic

5-6 Tablespoons Extra Virgin Olive Oil

Salt

Freshly Ground Pepper, to taste.

 

In a small bowl, Break the clove of garlic and rub over bottom of bowl to get all the oils into the bowl. Set clove aside.

Add Dijon and combine.

Add the Balsamic Vinegar.

Slowly add the oil in a steady stream, whisking constantly until smooth and blended.

 

Season with salt and pepper. For a stronger garlic flavor, place the crushed clove back into the dressing until just before serving.

 

 

Clean and Prepare :

Young Purple Basil

Young Basil Clusters

1 Cucumber –peeled, seeded and sliced in elongated chunks

2 large Oblong Shaped Tomatoes- seeded and sliced lengthwise

1 Avocado –seeded and sliced lengthwise

Place in a large salad bowl

Sprinkle with:

Sea Salt

Fresh Cracked Black Pepper

Toss with:

Balsamic Vinaigrette and serve