I won't delay getting straight to the recipe. I'll just say that I literally came up with this recipe in a dream and decided to wake up and make it and I'm so glad that I did because it's literally my new favorite salad and I know it will become yours as well. Enjoy!!
Mikki's Spring Salad
Ingredients:
16 ounces cooked and drained chickpeas
1/2 cup thinly sliced fennel bulb
1/2 cup thinly sliced radish
1/2 jar Bella Cucina grilled artichokes, well drained
1/4 cup fresh chopped cilantro leaves
4 to 5 tablespoons high-quality pure extra-virgin olive oil (preferably single origin)
1 teaspoon French sea salt
1/4 teaspoon fresh black pepper
1/2 teaspoon organic garlic powder
2 tablespoons organic apple cider vinegar
2 to 3 tablespoons fresh lemon juice
Optional Garnish:
Fresh cubed avocado
Additional cilantro
Instructions:
In a large mixing bowl, combine the cooked and drained chickpeas, thinly sliced fennel bulb, thinly sliced radish, and Bella Cucina grilled artichokes.
Add the fresh chopped cilantro leaves to the bowl.
Drizzle the high-quality pure extra-virgin olive oil over the salad.
Sprinkle the French sea salt, fresh black pepper, and organic garlic powder evenly over the ingredients.
Pour the organic apple cider vinegar and fresh lemon juice over the salad mixture.
Gently toss all the ingredients together until well combined.
Refrigerate the salad for 20 to 30 minutes to allow the flavors to meld, or serve immediately.
If desired, garnish with fresh cubed avocado and additional cilantro before serving.
Enjoy this Spring Salad, rich in probiotics, prebiotics, fiber, and phytonutrients!
Yours in health, Mikki
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