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.