Ingedients:
1 zucchini
1 summer squash
1 green onion- (scallion)
1 small red beet- peeled
½ cucumber- peeled
1 avocado- pit removed
½ cup frozen green peas- defrosted
1 stalk of celery
Romaine lettuce
Fresh spinach
Cilantro- handful, chopped
Chickpeas/garbanzo beans- cooked- optional*
White beans- cooked- optional*
Cut all veggies, including lettuce, into small pieces; mix with creamy herb dressing in your bowl. Makes 3 generous sized servings.
Can be stored, without dressing on it, for about 2 or 3 days in the fridge.
*I also add cooked chick peas- also known as garbanzo beans; or cooked white beans for variety. I soak the beans overnight, then cook in a pressure cooker for 10 minutes.(Beans can be eaten either warm or cold.)
NOTE: you can add any raw vegetables or beans to your salad. You do not have to use the exact ones that I do- just use your favorites and enjoy!