Lunch Salad

 


Ingredients: (2 servings)


4 cups chopped leafy greens 
½ cup can chickpeas, rinsed and drained
¼ cup sunflower seeds 
Handful broccoli sprouts 
1 medium carrot, shredded 
10 cherry tomatoes, sliced 
1/2 sliced avocado

Oil-Free Orange Dressing: 
¼ cup freshly squeezed orange juice, 2 tablespoons apple cider vinegar, 2 tablespoons tahini, 
¼ teaspoon salt, ¼ teaspoon freshly ground black pepper. 

Step-by-step instructions: 

1. Make the dressing: Whisk together the orange juice, vinegar, tahini, salt, and pepper in a small bowl until smooth. . Starting with 1 tablespoon at a time, whisk in water until your desired consistency is reached. (The dressing will keep in the fridge for up to 5 days). 

2. In a salad bowl combine all ingredients together. Add the dressing and top with the avocado.


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