Categories: Salad
Ingredients
- For the vinaigrette:
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon whole-grain Dijon mustard
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil
- 1 teaspoon sesame oil, or other flavorful nut oil
- For the salad:
- 1 medium tomato, diced
- 1/2 medium English or hothouse cucumber, quartered lengthwise and chopped
- 20 snap peas (3 ounces), cut into thirds
- 10 small radishes, stemmed and quartered
- 1 small carrot, peeled and finely grated
- 2 medium scallions, thinly sliced
- 1/4 cup loosely packed fresh parsley leaves
- 1 cup cooked chickpeas, drained and rinsed if canned
- 1/2 cup roasted nuts, such as pine nuts or slivered almonds
- 1/4 cup roasted sunflower seeds, hemp seeds, or chia seeds
- For serving (optional):
- Baby kale
- Radicchio
- Grilled chicken breast
Directions
- Make the vinaigrette: Whisk the vinegar, lemon juice, Dijon, and salt together in a small bowl. Drizzle in the olive oil and sesame oil, and whisk until emulsified; set aside.
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Make the salad: Chop, dice, grate, and mince to your heart’s content, piling each vegetable in a large bowl as it is prepared. Add the parsley, chickpeas, nuts, and seeds and toss to combine.
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Pour the dressing over the chopped vegetables and toss to coat. Meditate on the return to your hustle and bustle.
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You can enjoy this salad as is; it will keep for up to a week in the fridge. Or add cooked grains (barley and quinoa are excellent choices) or build an entrée salad with 1 cup baby kale, 1 cup chopped radicchio, and 4 ounces grilled chicken per salad.