Power Greens Salad

Ingredients

• 8 cups Power Greens Mix (spinach, kale, chard)
• 1 can (15 oz), rinsed and drained Cooked Chickpeas
• 1 medium, diced Cucumber
• 1 medium, diced Red Bell Pepper
• 2 medium, shredded Carrot
• 1/4 cup, thinly sliced Red Onion
• 1 pint, halved Cherry Tomatoes
• 1 medium, diced Avocado
• 1/4 cup Sunflower Seeds
• 3 tablespoons Lemon Juice
• 2 tablespoons Tahini
• 2 tablespoons Olive Oil
• 1 clove, minced Garlic
• 2-3 tablespoons Water
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1

   In a small bowl, whisk together the lemon juice, tahini, olive oil, minced garlic, water, salt, and pepper until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to thin the dressing.

2. 2

   In a large bowl, combine the power greens mix, chickpeas, cucumber, red bell pepper, shredded carrots, red onion, and cherry tomatoes.

3. 3

   Pour the lemon-tahini dressing over the salad and toss gently to coat all the ingredients evenly.

4. 4

   Divide the salad among serving bowls.

5. 5

   Top each serving with diced avocado and sunflower seeds.

6. 6

   Serve immediately or chill for later. The salad is best served fresh, but can be stored in the refrigerator for up to 24 hours.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.