This fantastic salad from Half Baked Harvest is not only instagram worthy, but so filling! And for all of our beach bum mom’s, it’s the perfect mess-free lunch to pack for a day on the shore, dock, or even on the patio!
With all sorts of fun, unexpected ingredients this colorful salad tastes as fun as it looks Ā and changes the pace of the usual lettuce, tomatoes and carrots!
Looking to add a bit extra to fill you up? No problem! Quinoa, hardboiled eggs and even fried eggs mix exceptionallyĀ well!
Ingredients
- 4-8 cup butter lettuce choppedĀ
- 1/2 cup fresh basil + parsley chopped
- 2 tablespoons fresh thyme chopped
- 2Ā ears of grilled cornĀ kernels removed from the cob
- 1 1/2 cups tom-tom tomates halved
- 1 red pepper chopped
- 3/4 cup fresh blackberries or blueberries
- 1 peach finely chopped
- 1 jalapeƱo seeded + chopped
- 1 1/2 cups cooked chickpeas also called garbanzo beans (or one 14 oz can rinsed + drained)
- 1/2 cup mixed toasted pumpkin seeds pecans, walnuts, and pistachios, pepitas
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1/2-1 teaspoon chipotle chili powder
- 1-2 cloves garlic minced or grated
- 1 lemon juiced
- salt and pepper to taste
- 1 avocado pitted + chopped
- 4-6 ounces goat cheese crumbled
tip from the source: “One thing I like to do is toss everything but the lettuce together (dressing included) and store in the fridge for a couple of hours to let the flavors mend together. Then just before eating, add the lettuce.” –Tieghan Gerard
Directions
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In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tom-tom tomates, red pepper, blackberries or blueberries, peach, jalapeƱo and chickpeas.
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In another small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk until combined.
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Once ready to serve, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more.
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Serve.
