Summer Abundance Salad.
The ultimate summer salad, full of gorgeous vegetable
Foto: Half Baked Harvest
Ingredients
- 1 ounce can chickpeas (drained + rinsed, 15)
- 2 tablespoons basil pesto
- 2 1/2 cups cooked quinoa (wild rice and or black rice)
- 1 cup pitted fresh cherries (halved)
- 1 cup fresh blueberries or blackberries
- 1 nectarine (thinly sliced)
- 2 ears grilled corn (kernels removed from the cob)
- 1 cup cherry tomatoes (halved)
- 6 -9 ounces feta cheese (crumbled)
- 1 avocado (sliced)
- large handful of microgreens and or arugula
- 1/2 cup mixed toasted nuts + seeds (sunflower (pumpkin, cashews, almonds, etc))
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon rounded fig preserves (optional)
- 1 -2 in chipotle chili peppers adobo (chopped)
- kosher salt + pepper
Steps
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In a medium bowl, stir together the chickpeas and pesto. Let sit at least 15 minutes minutes to marinate.
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Prepare your grains as directed on the package.
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In a large salad bowl, toss together the quinoa, cherries, berries, nectarine, corn, tomatoes and feta. Stir in the pesto marinated chickpeas and toss the salad with about half the vinaigrette (see below).
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To serve, top the salad with sliced avocado, toasted nuts + seeds and fresh greens. Serve with the remaining vinaigrette and chips or bread for scooping!
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Combine all ingredients in a glass jar or bowl and whisk until smooth. Taste and adjust salt + pepper to your liking
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| can chickpeas | 1 ounce | Rp 12.000/kg | Rp 1.200 |
| basil pesto | 2 tablespoons | - | - |
| cooked quinoa | 1 cups | - | - |
| pitted fresh cherries | 1 cup | - | - |
| fresh blueberries or blackberries | 1 cup | - | - |
| nectarine | 1 | - | - |
| ears grilled corn | 2 | - | - |
| cherry tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| -9 ounces feta cheese | 6 | - | - |
| avocado | 1 | - | - |
| large handful of microgreens and or arugula | - | - | - |
| mixed toasted nuts + seeds | 0.5 cup | - | - |
| olive oil | 0.25 cup | - | - |
| balsamic vinegar | 0.25 cup | - | - |
| honey | 2 tablespoons | - | - |
| rounded fig preserves | 1 tablespoon | - | - |
| -2 in chipotle chili peppers adobo | 1 | - | - |
| kosher salt + pepper | - | - | - |
*Estimated market prices, may vary by region
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