Ingredients
Salad
- 1 Avocado peeled, pitted and chopped
- 2 Tbsp Fresh Lemon
- 2 15 oz chickpeas drained
- 1/4 c red onion minced
- 2-3 c grape tomatoes halved
- 2 cucumber(s) peeled and cut into bite size
- 1-2 bell peppers chopped
- 1/2 c cefresh parsley
Dressing
- 1/4 c Hojiblanca EVOO
- 2 Tbsp Pinot Noir Red Wine vinegar
- 1/2 tsp ground cumin
- Salt & Pepper to taste
Servings:
Units:
Instructions
- Prep avocado, tomatoes, cucumbers and peppers. Cut lemon in half and squeeze its juice onto the avocado. Combine salad ingredients, salt and add parsley; toss. Whisk together the dressing ingredients. Pour over salad and toss to coat. Serve Chilled. Salad will keep covered 4-5 days in refrigerator (minus the avocado)
Recipe Notes
Ingredients available at the Olive Twist: Â Hojiblanca or other CHOICE olive oil, Pinot Noir Red Wine Vinegar, Ground cumin, Himalayan Salt and Ground Cumin. Â Mango balsamic vinegar would be an excellent swap for the pinot noir.
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