{ GET INSPIRED to start chopping! 🔪
This type of salad is SO VERY interchangeable! So if you don't love something, leave it out or replace it with something YOU do LOVE. Not a fan of dill? Try parsly, or cilantro. I'm going to serve this alongside some juicy, lemony baked chicken thighs...and call this a wrap for dinner tonight. }
Makes 6-8 servings
Ingredients:
3 cups mixed cherry tomatoes and/or grape tomatoes, halved
3 large, crisp English cucumbers, partially peeled, and chopped into moons
2 ripe avocados, chopped
1 red onion, chopped
2 cups chickpeas (garbanzo beans) rinsed and drained if using canned
Lemony Dill Dressing:
3 fresh lemons, juiced, divided
2-3 fresh garlic cloves, minced
a good handful of chopped fresh dill (4-5 Tablespoons chopped or to taste)
2 Tbsps high quality extra virgin olive oil
sea salt and freshly ground black pepper to taste, about 1/4 teaspoon each
Instructions:
Sprinkle tiny pinch of sea salt over the top of your chopped tomatoes, set aside.
Squeeze 1 Tablespoon of your fresh lemon over top of your chopped avocado, set aside.
In a small glass bowl, whisk all dressing ingredients until well combined.
Add all of your chopped salad ingredients to a large serving bowl.
Pour lemony dressing over the top, then very gently toss to combine and coat your salad.
Adjust sea salt and pepper if necessary.
Serve immediately, or store, covered in your fridge for up to 2 days.
Best eaten within a few hours!