School Garden Salad with Chickpeas and Avocado
Time 20 minutes. Eating salad is lots more fun when you get to pick your own toppings. The recipe is adapted from Berkeley Unified School District's 2008–2009 school menu calendar (lunchlessons.org).
- Servings: 6
Source: Sunset Magazine
Ingredients
- Dressing
- unfiltered apple juice
- tablespoons extra-virgin olive oil
- tablespoon soy sauce
- tablespoon fresh lemon juice
- teaspoons rice vinegar
- to 1/2 tsp. minced garlic
- Salad
- qts. very lightly packed torn pieces mixed lettuces and baby greens
- large carrot, shredded
- or 5 radishes, thinly sliced
- canned chickpeas
- sunflower seeds, toasted
- firm-ripe avocado, cut in chunks