This salad besides the awesome flavor and very hearty, it can be just a full lunch or dinner.
Ingredients for 2 servings:
A pair of elastic handfuls salad leaves (leaves beet tops, or Kale for a good fit),
1 avocado (very ripe, to it the salad was prevratilos in the sauce),
10-12 cherry tomatoes (regular tomatoes will not work, because they give a lot of moisture, and there is no need),
1 small red onion/shallots,
Two handfuls of cooked chickpeas (how to cook chickpea wrote here),
Leaves 10 twigs cilantro,
For the filling will need at 3st.l. tahini, lemon juice, olive oil.
In this salad you can also add cooked beets, grated carrots, quinoa and all it’s delicious base with which you can experiment;)
How to do it.
1. All to be washed. Kale you should massage (detailed instructions here). If you have beet greens, and she’s heavy and hard, it is also possible to mash 1 tbsp olive oil.
2. Onion cut into small cubes and marinate in a tablespoon of wine/balsamic/Apple cider vinegar while you chop everything else.
3. Avocado peel and cut into large dice. Cut the cherry tomatoes in half. Avocado, tomatoes, chickpeas, cilantro, and onion together with the vinegar and add to the salad bowl to the salad leaves.
4. Dressing. Mix all ingredients for filling until smooth, then season with salt/pepper to taste. The mass will be thick, that’s okay – the juice of the tomatoes will dilute the dressing to the desired consistency, but if you want the sauce to bring to the desired consistency with water.
5. Add the sauce to the salad, gently mix everything. Add more salt and pepper if needed and enjoy;)