Step 2: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or maple syrup), mustard, minced garlic, salt, and pepper. Shake or stir vigorously until emulsified — the mixture should look creamy and well combined.
Optional Add-ins: A spoon of Greek yogurt for creaminess, or tahini for a nutty twist.
Step 3: Combine the Ingredients
In a large mixing bowl, add all the chopped vegetables, chickpeas, and herbs. Pour the dressing over the top and toss everything together gently using salad tongs or clean hands to ensure even coating.
Step 4: Add Texture and Taste
Top with the roasted seeds or nuts for crunch. If you’re using feta or cheese crumbles, sprinkle them over the top. Taste and adjust the seasoning — maybe a little more lemon juice or salt depending on your preferences.
Step 5: Chill or Serve Fresh
You can serve it right away or chill it in the fridge for 10–15 minutes to let the flavors mingle. The acidity from the lemon softens the cabbage and onion slightly while keeping the salad vibrant and fresh.
Why You’ll Love It
- Balanced flavors: The sweetness of the honey, the tang of the lemon, and the richness of the avocado make every bite interesting.
- Meal-worthy: Add grilled chicken, tuna, or quinoa if you want a full meal.
- Meal prep-friendly: Keeps well in the fridge for 24 hours (just leave out the avocado and add it fresh).
Final Thoughts
Even if you usually turn your nose up at salads, this one is different. It’s not about being “healthy” — it’s about being delicious. Bold flavors, vibrant colors, and satisfying textures all come together to create something totally addictive. You may not be a salad person… yet. But once you try this? That’s about to change.
Would you like me to convert this into a printable format or suggest variations like a vegan or high-protein version?
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