By Meal Prep Chef
Put your knife skills to the test! This healthy and light salad is a good accompaniment to heavier dishes. Feel free to sub out the cucumber if making during the winter months. Highly modifiable, this salad works with so many dishes and is a refreshing alternative to the common green salad. Not to mention, full of nutrients!
Prep Time: 15 minutes
Yields: 4-6 servings
Ingredients:
- ½ Cucumber, cut into thin half moons
- 5 Cherry Tomatoes, sliced in half
- ¼ Red Onion, finely diced
- 1 Handful of Raw Almonds, chopped
- ½ Bunch of Kale, roughly chopped
- 1 tbsp Parsley, finely chopped
- 1 tbsp Dill, finely chopped
- ¼ can Chickpeas, drained & rinsed
- 1 Lemon
- Salt & Pepper
Directions:
- Prepare all ingredients by using a very sharp knife. To be able to finely and evenly prep, a sharp knife is required. A dull knife will bruise the vegetables and cause them to brown more quickly.
- Using the kale as a base, top with all salad toppings.
- Squeeze fresh Lemon Juice over the salad and season with Salt & Pepper.
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