Chantal’s Power Salad

Chantal's Power Salad
Print Recipe
Chantal's Power Salad
Print Recipe
Servings Prep Time
6servings 15minutes
Servings Prep Time
6servings 15minutes
Ingredients
  • 2 avocados cut into 1/2 inch pieces
  • 5 small radishes thinly sliced
  • 1 red pepper cut into 1/2 inch pieces
  • 1 orange or yellow pepper cut into 1/2 inch pieces
  • 1/2 red onion diced
  • 2 small tomatoes seeded and diced
  • 2 large kale leaves ripped or chopped into small pices
  • 1 handfull spinach leaves ripped or chopped into small pices
  • 1 can black beans rinsed and drained
  • 1 can chickpeas rinsed and drained
  • 2 limes
  • 4 large mint leaves finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 1/4 cup Frescolio Mono-Varietal EVOO
  • 1 1/2 tbsp Frescolio Sicilian Lemon White Balsamic Vinegar
  • salt to taste
  • pepper to taste
Servings: servings
Units:
Ingredients
  • 2 avocados cut into 1/2 inch pieces
  • 5 small radishes thinly sliced
  • 1 red pepper cut into 1/2 inch pieces
  • 1 orange or yellow pepper cut into 1/2 inch pieces
  • 1/2 red onion diced
  • 2 small tomatoes seeded and diced
  • 2 large kale leaves ripped or chopped into small pices
  • 1 handfull spinach leaves ripped or chopped into small pices
  • 1 can black beans rinsed and drained
  • 1 can chickpeas rinsed and drained
  • 2 limes
  • 4 large mint leaves finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 1/4 cup Frescolio Mono-Varietal EVOO
  • 1 1/2 tbsp Frescolio Sicilian Lemon White Balsamic Vinegar
  • salt to taste
  • pepper to taste
Servings: servings
Units:
Instructions
  1. Cut up vegetables as shown above and place in a large bowl. Add chickpeas and black beans.
  2. Zest both limes and add zest to salad, then juice limes and drizzle juice over top.
  3. Add chopped herbs, and drizzle salad with EVOO and balsamic vinegar. Toss well, and season with salt and pepper as desired.
Recipe Notes

This recipe uses Frescolio Mono-Varietal EVOO and Sicilian Lemon White Balsamic Vinegar. You could also use any of the following EVOOs or balsamic vinegars for a different taste: