NUTRITIOUS WINTER VEGETABLE SALAD with AVOCADO DRESSING
This nutrient rich and delicious vegetable salad recipe is the perfect salad for the winter days! It is so refreshing with a nutrient packed avocado mint dressing! It's actually one of my best weekly salad recipes.
SALAD INGREDIENTS
1 ripe avocado
3 medium sweet peppers (colour mix)
1/2 cup of fresh parsley
 1 cup of arugula
1 medium sized lettuce
2 small cucumbers
1 cup of green onions
1/2 cup of roasted chickpeas
Dried herbs salad seasoning (optional)
AVOCADO MINT DRESSING
4 tablespoons of freshly squeezed lemon juice
1/4 teaspoon of black pepper
1/4 teaspoon of salt
1 teaspoon of lemon zest
6 tablespoons of extra virgin olive oil
1 medium ripe avocado
1/2 cup of mint leaves
2 teaspoons of freshly chopped garlic
HOW TO ROAST CHICKPEAS
Combine 1 can of drained chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of ground garlic, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper and 1/4 teaspoon of ground red paprika. Spread the chickpeas on a prepared baking tray with baking sheet. Put the tray in a preheated oven and bake until crispy. Allow the chickpeas to cool. #vegansalad
INSTRUCTIONS
Wash, slice and chop the veggies and set aside.
Peel and chop the avocados
Mix the salad ingredients together.
Combine and blend the ingredients for the dressing using a blender.
Serve the salad immediately with the avocado mint dressing. #wintersalad
Preparation Time: 15 minutes
Servings: 7
RICH VEGETABLE SALAD with OLIVE OIL DRESSING
The combination of fresh nutritious leafy greens, yummy sweet peppers and dried herbs salad seasoning for extra flavour gives this salad a unique perfect taste that would make anyone to prepare this fresh salad every single day. #salad
SALAD INGREDIENTS
1 cup of chopped green onions
2 ripe avocados
1 cup of chopped celery
2 medium sweet peppers
1 cup of chopped fresh parsley
 1 cup of chopped kale
1 cup of chopped lettuce
2 cups of diced cucumbers
1 cup of chopped and steamed carrots
1/2 cup of roasted chickpeas
1/2 cup of roasted red beans
1/4 cup of olive oil
Lemon (topping)
1/4 cup of chopped red onions
1/2 teaspoon of ground black pepper
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
1/2 teaspoon of dried basil
Extra mixed dried herbs salad seasoning (optional)
INSTRUCTIONS
Mix the fresh vegetables together in a large bowl.
Add the roasted chickpeas, red beans, steamed carrots and stir for 2 minutes to combine.
Add extra virgin olive oil, pepper, salt and any other spices or seasoning that you are using.
Mix everything together and serve immediately.
EASY MEXICAN DINNER SALAD RECIPE
I love this every day salad that is not only delicious but packed with the goodness of essential vitamins and tossed in a healthy olive oil dressing that is dairy-free, low calorie, tasty and bursting with flavor. It can be prepared easily at home in less than 15 minutes.
INGREDIENTS
1 cup of cooked white rice
1/2 cup of chopped green onions
I cup of canned chickpeas
1/2 cup of chopped fresh tomatoes
1 cup of chopped mushrooms
1 canned red kidney beans
I ripe avocado
1/2 cup of fresh green peas
1/2 cup of chopped carrot
1/2 cup of chopped green and yellow peppers
1 cup of chopped parsley
2 cups of broccoli florets
Oven Roasted Chickpeas, Kidney Beans, Broccoli and Peas.
Line a baking tray with aluminium foil, spread the drained chickpeas, red kidney beans, chopped mushrooms, broccoli and green peas onto the foil. Sprinkle 2 tablespoons of extra virgin olive oil, add salt, pepper, thyme and dried basil. Mix and put in the oven to roast for about 15 minutes.
Pan Roasted Chickpeas, Kidney Beans, Broccoli and Peas.
Drain the canned chickpeas and canned red kidney beans accordingly and set aside. Chop the mushrooms, broccoli and combine the ingredients into a skillet with extra virgin olive oil. Sprinkle salt, red and black peppers, thyme, garlic powder and roast for about 5 minutes and set aside to cool.
INSTRUCTIONS
Combine the fresh chopped ingredients in a large bowl.
Add salt, olive oil, pepper, garlic powder and tossed together.
Add cooked white or brown rice and top with roasted chickpeas, red kidney beans, mushrooms, peas, chopped fresh tomatoes.
Add sliced avocados and serve immediately
VEGAN BURRITO BOWL RECIPE
This delicious burrito bowl is one of the most nutritious ever that is healthy for dinner or lunch and perfect for anyone that that is looking for a nutritious meal to boost the immune system. It is colorful as well as nutritious with wholesome ingredients.
This Mexican salad recipe is easy to make at home and one of the best salads to enjoy with family and friends.
INGREDIENTS
2 cups of chopped sweet peppers
1 cup cooked white/brown rice
1/2 cup of chopped green onions
I cup of roasted chickpeas
1 cup of chopped fresh tomatoes
1 cup of roasted mushrooms
1 cup of roasted red kidney beans
2 ripe avocados
1/2 cup of chopped arugula leaves
1 cup of roasted broccoli
1/4 cup of chopped red onions
1/2 cup of chopped basil
Extra virgin olive oil
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 teaspoons of fresh minced garlic
1 teaspoon of dried basil
1/2 cup of chopped carrots
INSTRUCTIONS
Combine the fresh ingredients in a large salad bowl.
Add seasoning; salt, pepper, basil, garlic and onion powder to taste.
Mix together and add cooked rice, roasted chickpeas, roasted red kidney beans and roasted mushrooms.
Serve immediately.
Prep Time: 10 min
Cooking Time: 15 min
Total Time: 2 5 min