Wednesday, November 14, 2012

Raw "Caprese" Salad with Basil Infused Dressing

We're just over a week away from Turkey Day so of course I needed to share a Thanksgiving recipe!  Perhaps you're thinking a nice raw salad isn't you idea of thanksgiving food?  Maybe it's not, but it is delicious and I've got plenty of reasons why you should include this or another yummy salad in your Thanksgiving spread.

While I'm all about partaking in the holiday feast, I also don't want to have a food hangover the next day!  I'll be spending Thanksgiving with family and friends so I won't have control over most of the dishes.  This means we'll be eating plenty of things we don't normally eat: white flour, refined sugar, soy, etc.  I'm not going to stress out about this stuff (remember the 90/10 rule?) but I am going to make sure I put plenty of nourishing things in my body too!

This salad is perfect to share as an appetizer on the big day.  Since it is raw you are getting tons of active enzymes to help digestion.  It's also full of great liver cleansing foods to help get all junk out from the other not so desirable foods you'll be eating.

Ok, so it's good for you... but I wouldn't be sharing this unless it was delicious too.  This salad is my dairy free take on a caprese salad.  I know it will be competing at the table with tons of tempting food but it's so pretty, people are going to want to try it.  The basil infused dressing really puts it over the top!

Raw "Caprese" Salad with Basil Infused Dressing

3 medium tomatoes
2 avocados
1 large cucumber

1-2 cloves garlic, minced
1 tbsp onion, minced
1/3 cup basil
1/4 tsp salt
1/8 tsp pepper
1/2 lemon
1/4 cup + 2 tbsp extra virgin olive oil

Thinly slice tomatoes, avocados and cucumbers.

Layer them on a serving tray.

For dressing, place basil leaves in a small food processor or blender.

Pulse the basil until minced.

Add minced garlic, onion, salt and pepper and pulse for a few more seconds.

Finally add your olive oil and give it one more pulse.

You can also mince and combine by hand if needed.

Now drizzle dressing over the salad.

And squeeze the lemon over each row of the salad.

Now you're ready to serve!

I'll be bringing this to our Thanksgiving feast- and I know my tummy will be thanking me!

This post is shared at Whole Foods Wednesday, Real Food Wednesday, Gluten Free Wednesday, Wednesday Fresh Foods Link Up, Frugal Days, Sustainable Ways and Allergy Free Wednesday.


  1. This is perfect for my vegan table for Thanksgiving . It looks so beautiful; just one simple change and a whole new caprese salad!! Pinning it right now..

    1. Awesome Judee, I vegan Thanksgiving sounds delicious and filled with veggies! I hope you have a wonderful holiday!

  2. It is a colourful and healthy salad idea. Can I also use some coloured boiled potatoes to make it more colourful?

  3. Such a pretty salad! Will have to give it a try.

  4. what a beautiful salad - i will bookmark it for next year when the tomatoes and cucs are in full swing. i miss them already.

    thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! i look forward to seeing what other seasonal & whole/real food posts you have for us this week! xo, kristy