INGREDIENTS
1 large
avocado
4 servings
basil
4 servings
coarse sea salt
1 1/2 tbsp
dijon mustard
1 tsp
dried basil
1/3 cup
dried cranberries
1 clove
garlic
1 large
lemon
1/2 cup
olive oil
1 1/2 tbsp
olive oil
1/2 tsp
oregano
1 cup
quinoa
4 tbsp
red wine vinegar
4 oz
spinach
2 media
sweet potatoes
2 cups
water