Days off and weekends call for light, easy summer-y foods...such as salads. Here's the confession... I'm not really into salads; mostly because they are too dry or because they are over-saturated in an oily dressing which kills the purpose of eating the salad. However, eating fresh greens is essential for being healthy, so I decided to make a salad which is oil free (uses the natural oils of the avocados, instead of adding extra oil), and wanted it to be filling enough for a meal, not just a starter. Here's the winning salad... and after this, I may just start liking salads! Plus, this recipe is so easy, there are absolutely no excuses to ignore those fresh greens any more ;)
1 ripe avocado
10 cherry tomatoes, quartered
1/4 cup cucumber, diced
1- 540ml can of chick peas
1 lime
salt and pepper
Mash chickpeas and avocado with a fork until coarsely blended. Add cucumber and tomatoes and squeeze juice of the entire lime onto the mixture. Season with freshly ground salt and pepper and mix together. Serve over spinach as a salad, or with romaine hearts as a dip.
