This is my current go-to salad for the week. This recipe makes 9-10 cups, so I make it on Sunday evenings and bring it for lunch or eat it with dinner several times throughout the week. Once the base is made, it's easy to add a little variety. It's great over leafy greens like spinach and kale for a light lunch or served with chopped grilled shrimp or chicken for when you need more protein or tossed with cooked farro or quinoa for a grains-based salad. You can also feel free to add even more vegetables like green and red peppers or onions.
2 Large Organic Heirloom Tomatoes
3-4 Small Organic Persian Cucumbers
3-4 Stalks Organic Celery
2-3 Organic Carrots
2 oz Organic Feta
1 Can Organic Garbanzo Beans
8 Green Olives, Chopped
8 Kalamata Olives, Chopped
2 tbsp Organic Olive Oil
Chop Tomatoes, Cucumbers, Celery, Carrots and Feta into similarly sized small pieces and place in a large glass bowl. Add Garbanzo Beans and Olives. Drizzle with Olive Oil and the juice of the lemon. Add salt and pepper to taste. Toss. Refrigerate, and enjoy!
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