Loaded Power Up Salad


Modified Recipe & Photo from Gaby Dalkin

Serves Two


The Ingredients

Salad

  • 2-3 cups baby romaine

  • 1 cup of canned chickpeas drained

  • 1 red pepper bell, medium diced

  • 1 yellow bell pepper, medium diced

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cucumber, chopped or sliced

  • 6 green onions, sliced

  • 1/2 cup feta cheese

  • 1 avocado sliced

Basil Vinaigrette

  • 1 shallot, roughly chopped

  • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)

  • 1 clove garlic

  • 1/2 teaspoons red pepper flakes

  • 1/2 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon salt


The Instructions

  • Dressing: Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve on the side for the salad.

  • Salad: Arrange the greens on on a large serving bowl. Place the other ingredients in groups on top of the greens. Serve with the Basil Vinaigrette served on the side

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