Colorful Salmon Salad with Avocado & Chickpeas
Ingredients:
● For the Salad
- 1.9 cups of romaine lettuce or arugula, chopped
- 2. 2 cups mixed sprouts (alfalfa, broccoli, etc.)
- 3. 1 cup shredded red cabbage
- 4. 1 cup shredded carrots
- 5. 1 cup corn kernels (fresh or canned, drained)
- 6. 1 cup radishes, thinly sliced
- 7. ½ cup thinly sliced red onion
- 8. 1 can (15oz) chickpeas, drained & rinsed
- 9. 1 large avocado, thinly sliced
● For the Dressing
- 1.3 tablespoons olive oil
- 2.2 tablespoons balsamic vinegar
- 3.1 cup shredded red cabbage
- 4.1 tablespoon honey or maple syrup
- 5.1 teaspoon Dijon mustard
- 6.Salt & pepper to taste
● Optional Toppings
- 1.Fresh herbs (parsley, cilantro or mint), chopped
- 2.Toasted sunflower seeds or pumpkin seeds
- 3.Baked Salmon Fillet
Instructions:
- 1.
Prepare the Base: In a large salad bowl, combine the lettuce, mixed sprouts, shredded red cabbage, shredded carrots, corn, sliced red onion, radishes, chickpeas and avocado.
- 2.
Prepare the Dressing: In a small bowl, which together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt and pepper. Adjust the sweetness and acidity according to your taste.
- 3.
Dress the Salad: Pour the dressing over the salad and toss gently until all ingredients are well coated.
- 4.
Garnish and Serve: Garnish the salad with fresh herbs and toasted seeds if desired. Serve immediately for the freshest taste and crunch.
