A fresh, light and healthy mixed greens salad topped with crunchy walnuts, creamy avocados and nutrient dense chickpeas that can be served for brunch, lunch or dinner.
“I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.”
It’s that time of year again when our bodies crave light, refreshing meals. Why not fulfill the need with this fresh, light and healthy mixed greens salad topped with crunchy walnuts, creamy avocados and nutrient dense chickpeas that can be served for brunch, lunch or dinner.
I love walnuts and I always have them as a pantry staple. They are healthy, nutritious and so versatile. My family loves them topped on their morning oatmeal and they are absolutely delicious in cakes, desserts and snacks. I often top them on my cereals for breakfast, on my salads for lunch, as an ingredient in my dinner recipes and in my pesto recipes.
As a vegetarian, using walnuts in my meals or as a snacking option is one of the many ways that I am able to get a healthy dose of plant-based omega-3 alpha-linolenic acid (ALA) in my diet.
So when I was presented with the opportunity to enter the We Heart Walnuts! Recipe Challenge sponsored by California Walnuts and the Recipe Redux, I knew that I wanted to enter and share this delicious salad that I often make for lunch. Sometimes I even have it for dinner ?
Walnuts can provide important components to a healthy diet and they are absolutely amazing as they are delicious and nutritious. Check this out, an ounce of walnuts has 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), 4 grams of protein and 2 grams of fiber to keep you feeling full. How amazing is that?
So the next time you are looking for a bit of crunch to add to your favorite salad, try topping it with a few walnuts. You will get that crunchiness you desire, fiber to help you stay full longer and a healthy dose of omega-3 alpha-linolenic acid (ALA) that your body needs, but can only get from the ALA rich foods that you eat.
- 1 small head of Romaine lettuce- washed and cut into bite sized pieces
- 1 small head of butter lettuce- washed and cut into bite sized pieces
- 2 to 3 handfuls of Mesclun greens - washed
- 1 medium-szed cucumber - washed and cut into bite sized cubes
- 2 Roma tomatoes or 1 large tomato - halved and sliced
- 1 small onion - sliced into rings
- 1 can of chickpeas - drained and rinsed
- 1 avocado - peeled and sliced
- ½ cup of walnuts - divided into 2 or 2 (1/4 cups) - roughly chopped
- In a large bowl start by adding the cut lettuce and Mesclun greens
- Add the chopped cucumbers (I used an English cucumber for this recipe)
- Add the sliced tomatoes and onions and toss together with the salad
- Separate the salad into two salad serving bowls
- Top with 1 to 2 tablespoons chickpeas, ½ avocado and ¼ cup walnuts (you can alter the serving portions to fit your personal preference and dietary needs)
- Save any leftover chickpeas in an air tight container in the refrigerator.