May 13, 2013

Fresh Summer Salad

One day during my run, I was thinking of foods that were healthy and quick to make for dinner. I came up with this idea inspired by a few salads I've eaten, throwing all of my favorite ingredients together, making a super quick, easy and delicious summer side salad.

Keep reading to find out how to make this.
- 1 can chick peas
- 2 small jars of marinated artichoke hearts
- 1 avocado
- 1 small cucumber 
- handful of dried cranberries 
- handful of sunflower seeds (optional)
- half of a lemon (juice and slices)
- handful of fresh cilantro
- handful of fresh parsley 
- sea salt
- fresh cracked pepper

- Drain and rinse chick peas, place aside in serving dish.
- Drain artichoke hearts, saving the oil on the side for seasoning later on. Add the artichoke hearts to the serving dish.
- Chop avocado and cucumber into bite size chunks, add to the serving dish.
- Rinse and chop parsley and cilantro, adding to the dish.
- Squeeze half of a lemons juice to the salad, adding a few lemon slices for garnish / added flavor.
- Add in the handful of dried cranberries and sunflower seeds.
- Add salt and pepper to taste, personally I didn't need to add any.
- Toss, and try.
- If you think it needs a bit more flavor, add in some of the saved oil from the artichoke hearts.
- Toss again and serve.

We served this salad with lemon grilled shrimp, grilled eggplant, peppers and brown rice.
It's definitely my new favorite salad for summer. It's different than the basic green leaves, and tastes delicious in under 10 minutes.



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