Vegan Protein Salad , 0 Comments

Growing up, my mother never let us use commercial salad dressings. She said that one should be able to taste the earth's bounty, not cover it up. Because of that, we always topped our salads in the simplest, and most healthful, way: just with a drizzle of extra virgin olive oil and freshly-squeezed lemon juice. This method works particularly well when combining different flavors and textures in a salad, like in one of my favorite light lunch recipes, featured here!

3 heaping handfuls of organic mesclun greens
Half an avocado, pitted and sliced
1/3 cup canned organic chickpeas, rinsed and drained
Half a "flame" pepper (yellow with red stripes), chopped
1/4 cup chopped baby carrots

Lay the greens on a plate first, then top with vegetables. Dress with extra virgin olive oil, and a squeeze of fresh lemon, then enjoy the delectable plant protein! Both the avocado and chickpeas are a good source of it, and provide a creamy contrast to the crunch of the carrots and the mellow sweetness of the pepper. 

- Maria Vasylivna