The result -- a perfect summer salad chock full of taste and nutrition.
It makes for a great barbecue side dish!
The following recipe serves 4:
SALAD INGREDIENTS
8 cups mesclun mix
1 avocado, sliced
1 15.5 oz can of chickpeas (preferably low-sodium)
½ cup red onions, diced
1 cup red pepper, diced
1 cup green pepper, diced
¼ cilantro, chiffoned
1.5 TBSP balsamic vinegar
2 TBSP fresh squeezed lemon juice
1 TBSP oregano
Salt, to taste
Pepper, to taste
INSTRUCTIONS:
Pour dressing over salad ingredients.
Toss.
Enjoy!
NUTRITION INFORMATION (PER SERVING)
25 grams fat (19 grams monounsaturated, 1.5 grams saturated, 4.5 grams polyunsaturated)
200 milligrams sodium
12 grams fiber
8 grams protein
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