3. Green Goddess Salad with Chickpeas
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
Ingredients
Dressing
- 1 avocado, peeled and pitted
- 1 ½ cups buttermilk
- ¼ cup chopped fresh herbs, such as tarragon, sorrel, mint, parsley and/or cilantro
- 2 tablespoons rice vinegar
- ½ teaspoon salt
Salad
- 3 cups chopped romaine lettuce
- 1 cup sliced cucumber
- 1 (15 ounce) can chickpeas, rinsed
- ¼ cup diced low-fat Swiss cheese
- 6 cherry tomatoes, halved if desired
Directions
To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender. Puree until smooth.
To prepare salad: Toss lettuce and cucumber in a bowl with 1/4 cup of the dressing. Top with chickpeas, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)
Tips
To make ahead: Cover and refrigerate leftover dressing for up to 3 days.
4. Mixed Greens with Lentils & Sliced Apple
This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils–just make sure to look for low-sodium and give them a rinse before adding them to the salad.
Ingredients
- 1 ½ cups mixed salad greens
- ½ cup cooked lentils
- 1 apple, cored and sliced, divided
- 1 ½ tablespoons crumbled feta cheese
- 1 tablespoon red-wine vinegar
- 2 teaspoons extra-virgin olive oil
Directions
Top greens with lentils, about half the apple slices and the feta. Drizzle with vinegar and oil. Serve with the remaining apple slices on the side.