Green Goodness Salad

SALAD INGREDIENTS:

• 1 Package Fresh Greens or Microgreens, triple rinsed
• 2 Ripe Avocados, pitted and cut in half
• 1 Bag of Steamable organic broccoli, steamed and chilled
• 1 Bag of Steamable organic asparagus, steamed and chilled
• 1 Can of organic chickpeas
• 4 Tbsp raw pepita seeds
• 2 Tbsp Premium Extra Virgin Olive Oil, for grilling

DRESSING INGREDIENTS:

• 4 Tbsp Premium Extra Virgin Olive Oil
• 2 Tbsp Oregano White Balsamic Vinegar
• 1 Shallot, minced
• Juice of half a lemon
• Zest of half a lemon
• 1 tsp Dijon mustard
• 2 tsp organic mayonnaise
• ¼ tsp garlic powder
• Salt & Pepper to taste

DIRECTIONS:

• Start by portioning your greens into four large salad bowls, set aside
• Brush avocado halves with EVOO and sprinkle them with salt and pepper.
• On a grill pan or on your grill, set heat to medium high. When hot, set avocados, flesh-side down on the grill and let char. Turn 45 degrees and remove when char marks are even. Slice when cooled and portion equally on top of greens.
• Portion asparagus, broccoli and chickpeas equally between bowls.
• To make the dressing, whisk the ingredients together until the dressing begins to emulsify. Check for balance and add salt and pepper to taste. If you prefer a sweeter vinaigrette, adding a teaspoon of honey will do the trick.
• Drizzle the vinaigrette over each salad and top with raw pepita seeds.
• Can be topped with your choice of protein for a delicious and healthy dinner salad.