Ingredients
Scale
- 2 heads leaf lettuce, cleaned and chopped into small pieces
- 1 can garbanzo beans (aka chickpeas), drained and rinsed
- 5 artichoke hearts packed in water, rinsed, dried and quartered
- 5 scallions (aka green onions) – root end removed, white part + 4 inches green part finely chopped
- 1 avocado, medium diced
- 1 large or 2 small tomatoes, seeded and diced
- 2 celery stalks, diced
- 3 tbsp good quality blue cheese crumbles
- 2 tbsp raw, hulled sunflower seeds
Dressing
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp raw honey or raw agave nectar
- 1/2 tsp sea salt
- Pinch of black pepper
Instructions
Combine dressing ingredients in a large salad bowl and whisk together. Add salad ingredients and toss to coat.
The goal is to have all of the ingredients be about the same size, about 1/2 inch cubes. Also, give the lettuce a good chop – salad is always easier to each with chopped lettuce. I even chop my ready-to-go organic mixed greens that come in the big containers.
Notes
The recipe above is an extra large batch that I make for lunch and eat later in the day for a snack or dinner, then again for lunch the next day. If eating more than 4 hours later, make the dressing on the side and only dress what you eat as you go.
Omit the blue cheese crumbles to make this salad vegan.