After a very indulgent week in Napa I came back ready to be very serious about healthy eating. I took a week off meat to cleanse it was wonderful. I have been making a lot of great salads and would like to share an easy and delicious one. This is a go to recipe for a few reasons, its simplicity it takes less than 30 mins to make, its versatility it can be a main course or entree, and you can make a big batch for the week! I made this salad for Sunday lunch and it is already gone which means it was a success. The flavors are perfect for summer so light and fresh and the avocado and garbanzos make it filling enough for an entree. The salad has also been served in Philly, Cinci and Chicago and was a hit every time. The pictures are below to prove it. I love getting pics when people enjoy a recipe so please send them if you can!
Ingredients
- 1 cup quinoa cooked
- 1 avocado diced
- 1 container cherry tomatoes halved
- 1 orange bell pepper
- 1 yellow bell pepper
- 1/2 container of feta cheese
- 1 can garbanzo beans rinsed and dried
- green onion
Dressing
- 3 tablespoons EVOO
- 1 lemon juiced with the zest
- about 1 tablespoon fresh basil
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| Finished Salad |
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| Dressing with fresh basil and lemon |
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| Lunch time |
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| Salad in Philly! |
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| Salad in Chicago! |
This sounds so simple and refreshing. I'm going to have to give this a shot!
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