Fresh mixed greens with colorful vegetables, protein-packed beans, and crunchy nuts in a zesty dressing. Ready in 15 minutes.
# What You Need:
→ Greens
01 - 4 cups mixed salad greens (spinach, arugula, kale, romaine)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1 red bell pepper, thinly sliced
05 - 1 large carrot, shredded
06 - 1 small avocado, sliced
→ Beans
07 - 1 can (15 oz) chickpeas or black beans, rinsed and drained
→ Nuts and Seeds
08 - 1/3 cup toasted walnuts or almonds, roughly chopped
09 - 2 tablespoons pumpkin seeds
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - Salt and black pepper to taste
# Directions:
01 - Layer mixed salad greens evenly in a large salad bowl to form the foundation of the bowl.
02 - Distribute halved cherry tomatoes, sliced cucumber, bell pepper strips, shredded carrot, and avocado slices neatly over the greens.
03 - Distribute rinsed and drained chickpeas or black beans evenly across the bowl.
04 - Sprinkle chopped toasted nuts and pumpkin seeds across the top of the bowl.
05 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper in a small bowl until emulsified and smooth.
06 - Drizzle dressing over the salad immediately before serving. Toss gently to combine all ingredients or serve as a composed presentation with layered components.
