Gluten-Free, Vegan, Serves 8
- 4 cups baby spinach leaves
- 1 large ripe avocado, sliced
- 3 ripe peaches, sliced
- 8 oz vegan mozzarella cheese, sliced
- 1/2 cup fresh basil leaves, torn
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Directions:
In a large mixing bowl, add the baby spinach leaves. Add the sliced avocado, sliced peaches, and sliced vegan mozzarella cheese to the mixing bowl. Tear the fresh basil leaves and add them to the mixing bowl. Drizzle the balsamic vinegar and extra virgin olive oil over the salad. Season with salt and pepper to taste. Toss the salad gently until everything is well combined. Serve immediately, garnished with additional basil leaves, if desired.