My friend Erika shared this recipe with me and it is so refreshing. I especially loved how easy it was to prepare, nutrient and protein packed and oh so delicious!
I mixed up a batch of the salad including everything but the avocado and tomato so I could keep it in the fridge and then would add those last two ingredients just before I served my individual helping for four lunches last week. It was a perfect way to meal prep so that I had a fresh, healthy lunch ready to go each day. Much needed after all of the Halloween festivities.
Salad Ingredients:
2 C. cherry tomatoes, halved
1 avocado, cubed
1 red onion, sliced
1 can or jar marinated artichoke hearts, quartered and drained
1 can chickpeas
1/4 C. minced parsley
Dressing Ingredients:
3 Tbl. olive oil
1-2 Tbl. Dijon mustard
2 Tbl. fresh lemon juice
1 Tbl. lemon zest
1 garlic minced
1 tsp. sumac (I didn't have this ingredient, but didn't miss it)
Salt & Pepper to taste
Add all ingredients for the salad in a bowl and separately mix up the dressing ingredients. Shake them in a jar to emulsify. Pour the dressing over the salad and refrigerate for 1 hour before tossing again and serving.
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