Here is a variation on the salad I posted yesterday. A few more veggies and a tangy dressing. I have been trying to make new salad combos. I saw a similar recipe on one of the mourning shows a few weeks ago. It that segment the veggies where chopped and the basic greens and I thought you need veggies to stand up to the dressing and would not wilt over time, thus i add the veggies below. I did try it with parsnips but the dressing and the flavor of the parsnip were not playing nice together.
Enjoy
Ingredients
1 can chickpeas, drained and rinsed
2 English cucumbers – spiralized
3 carrots, spiralized
1 medium zucchini, spiralized
1 medium red onion, thinly sliced and quartered
1 red bell pepper, thinly sliced
Large handful of fresh Cilantro, chopped and stems removed
Dressing
2 lemons, juiced and the zest of 1
¼ cup of olive oil
4 tablespoon raw honey
2 tablespoon rice vinegar
2 cloves of garlic, minced
Handful of fresh dill, chopped and stems removed
1 inch of ginger, peeled and finely grated
Salt and Pepper to taste
2 Tablespoons of Rice Vinegar
1 ½ teaspoons toasted sesame seeds
1 ½ teaspoons chia seeds
Directions
Whisk together the dressing ingredients.
Place all the Salad ingredients in a bowl, toss, drizzle dressing over veggies, toss to coat. Let stand for 20 minutes, tossing every 5 to 10 minutes.
Right before serving garnish with the seeds and drizzle with the 2 tablespoons of rice vinegar, toss – Serve – Enjoy