A vibrant bowl with fresh greens, colorful vegetables, protein-packed beans, and crunchy nuts for a wholesome meal.
# 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 & Seeds
08 - 1/3 cup toasted walnuts or almonds, roughly chopped
09 - 2 tablespoons pumpkin seeds
→ Dressing
10 - 3 tablespoons olive oil
11 - 1 tablespoon 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 - In a large salad bowl, arrange mixed greens as the foundation.
02 - Layer cherry tomatoes, cucumber, bell pepper, carrot, and avocado neatly over the greens.
03 - Distribute chickpeas or black beans evenly across the bowl.
04 - Sprinkle toasted nuts and pumpkin seeds over the top layer.
05 - In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified.
06 - Drizzle vinaigrette over the salad just before serving. Toss gently to combine or maintain layered presentation.
