Power Salad With Lime & Avocado Dressing [Bulkbites.com]

• Servings: 2
• Time: 15 minutes

I love my power salad during lunch time as I know that this is the right kind of recipe for me. It is loaded with protein power and many nourishing ingredients. The salad is made up with edamame beans, chickpea and apple and the dressing contains lime juice, avocado, ginger, basil and shallots. It is full of fiber, Heart friendly fats, protein, vitamin and minerals. This is a complete vegetarian recipe that is gluten free and fiber rich. Due to its avocado dressing the salad gets very creamy look and velvety texture. I use to make dressing in advance and store in the fridge for later use. Try to experiment with salad ingredients ad use various fruits and vegetables to get the different flavor. For example substitute apple with pears or almonds with walnuts according to your choice.

Nutrition

• calories: 335
• protein: 18
• carbs: 44
• fat: 12
• saturated fat: 1.14
• polyunsaturated fat: 2.97
• monounsaturated fat: 3.32
• cholesterol: 0
• sodium: 14
• potassium: 779
• dietary fiber: 13.5
• sugars: 11.47
• vitamin a: 7
• vitamin c: 12
• calcium: 112
• iron: 5
• magnesium: 0
• complex carbs: 19.03
• other fats: 4.57

Ingredients

• 1 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 1 cup Edamame, frozen, prepared
• 1 gram Almond Nut
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 gram Oil, olive, salad or cooking
• 1 gram Ground cumin
• 1 cup, sliced Apples, raw, golden delicious, with skin
• 1 leaves Basil, fresh
• 1 tsp Spices, ginger, ground
• 1 NLEA serving Avocados, raw, California
• 1 fl oz Lime juice, raw
• 1 tbsp Vinegar, cider

Instructions

• For salad dressing, blend together – avocado, ginger, shallots, lime juice, vinegar and basil until smooth and creamy. Keep it in the fridge and use as much as you want for your salad dressing.
• For making the salad, heat a skillet over medium heat, add oil and chickpea stir and cook until lightly brown.
• Add ginger, cumin, salt and pepper stir to mix with chickpeas.
• Add almond stir and cook until crisp. Remove from the heat.
• Take a serving bowl, add edamame beans, chickpea mixture and chopped apples.
• Add salad dressing as much as your want and toss well to mix all the ingredients.
• Serve warm with chopped basil leaves.