Summer Abundance Salad.
The ultimate summer salad, full of gorgeous vegetable
Servings: 4 Servings
Calories: 1079kcal
Ingredients
- 1 ounce can chickpeas drained + rinsed, 15
- 2 tablespoons basil pesto
- 2 1/2 cups cooked quinoa wild rice and or black rice
- 1 cup pitted fresh cherries halved
- 1 cup fresh blueberries or blackberries
- 1 nectarine thinly sliced
- 2 ears grilled corn kernels removed from the cob
- 1 cup cherry tomatoes halved
- 6-9 ounces feta cheese crumbled
- 1 avocado sliced
- large handful of microgreens and or arugula
- 1/2 cup mixed toasted nuts + seeds (sunflower pumpkin, cashews, almonds, etc)
Spicy Honey Balsamic Vinaigrette
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon rounded fig preserves optional
- 1-2 in chipotle chili peppers adobo chopped
- kosher salt + pepper
Instructions
- In a medium bowl, stir together the chickpeas and pesto. Let sit at least 15 minutes minutes to marinate.
- Prepare your grains as directed on the package.
- In a large salad bowl, toss together the quinoa, cherries, berries, nectarine, corn, tomatoes and feta. Stir in the pesto marinated chickpeas and toss the salad with about half the vinaigrette (see below).
- To serve, top the salad with sliced avocado, toasted nuts + seeds and fresh greens. Serve with the remaining vinaigrette and chips or bread for scooping!
Spicy Honey Balsamic Vinaigrette
- Combine all ingredients in a glass jar or bowl and whisk until smooth. Taste and adjust salt + pepper to your liking
Nutrition
Calories: 1079kcal | Carbohydrates: 64g | Protein: 17g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 373mg | Potassium: 862mg | Fiber: 11g | Sugar: 26g | Vitamin A: 745IU | Vitamin C: 21.5mg | Calcium: 273mg | Iron: 3.8mg
