I found this recipe by Christina Soong-Kroeger and was holding it back for summer. It is sometimes hard to remember that half the world is experiencing summer right now.
So for the Aussie’s and Kiwi’s, this recipe is for you!
Even though this is a summer salad, it would work well during anytime of the year. I think I would add tomatoes, but that is just a personal preference.
Pair it with barbecue pork or even enjoy it by itself for a light lunch. The best part is this is healthy, tasty, and super simple to make.
Ingredients:
4 cups baby spinach leaves, washed and spun dry
1 can chickpeas, drained
¼ red onion, thinly sliced
1 ripe avocado
1 cup alfalfa or bean sprouts(optional)
2 Tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
½ teaspoon honey
½ - 1 teaspoon lemon juice
Salt & pepper to taste
Preparation:
Arrange spinach leaves on plate and place chickpeas and onions on top.
Peel half of the avocado away and use a spoon to scoop the avocado directly on the salad.
Sprinkle the alfalfa on top.
Make up the dressing by placing all contents in a glass and whisking until combined.
Pour over salad and toss to combine.
Serve immediately.
