1 head of romaine lettuce
1 large cucumber, peeled
1 large carrot, peeled
1/2 small red onion
1 large tomato
1/4 head of red cabbage
1 red bell pepper, cored
1 yellow bell pepper, cored
1 cup of chickpeas, drained and rinsed
Handful of sprouts or microgreens
1 handful of fresh dill

Optional: 1/2 cup of raw goat cheese OR if vegan, 1 firmly ripe avocado 

Dressing:
4 tablespoons of olive oil
4 tablespoons of apple cider vinegar
2 tablespoons capers, drained
1 shallot, finely chopped
1 teaspoon dijon mustard
1 teaspoon maple syrup
1/4 cup of filtered water
Sea salt and black pepper to taste


 

Chop all vegetables and toss into a large salad bowl. Add chopped cheese or avocado if using. (Cheese for protein meal, avocado for starch, but not both.) In a small dressing bowl, add apple cider vinegar and chopped shallots. Let shallots sit and “pickle” for 15 minutes. Then add remaining ingredients and mix well. Dress salad and serve immediately.

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