On a hot summer’s day, who wants to turn on the oven or light up the stove?
No one, that’s who.
Luckily, you’ve got options that don’t involve sweating over a hot meal. You could opt for takeout, but we all know where that usually leads… after finishing off half of an entire pizza, you’re usually not feeling so good.
You could also grab whatever pantry foods you have on hand: chips, cookies, crackers, pretzels … but where’s the nutrition?
Then there’s your fridge: got a few tomatoes and bell peppers? How about an avocado and a cucumber? Any chickpeas and vinegar in that cupboard? If not, head to store.
With just a few simple ingredients and ten minutes of your time, you can have this amazing fresh veggie salad that’s perfect for a sweltering day.
It’s cool, energizing, delicious, and super nutritious – avocados are known for their nutritional benefits. Here’s how to make it.
What You’ll Need
- ¼ cup sliced red onion
- 2 cups sliced cherry or grape tomatoes
- 2 cups diced English cucumber
- ¾ cup diced green bell pepper (or use orange, red, yellow, or purple)
- 1 can low-sodium chickpeas
- 1 perfectly ripe avocado
- Fresh lemon juice from ½ lemon
- ½ cup chopped parsley, fresh
For the Dressing
- 2 Tbsp. red wine vinegar (or rice vinegar)
- ½ tsp. ground cumin
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
1. Assemble your dressing first. Combine the red wine (or rice) vinegar, cumin, and salt and pepper first, then add in the olive oil, and stir or shake well to combine. Set aside.
2. Slice and dice your vegetables (onion, tomatoes, cucumber, and bell pepper) and set aside.
3. Open the chickpeas, drain, rinse, and set aside.
4. Cut your avocado into cubes and put into a large serving bowl.
5. Squeeze your lemon juice (from half of a fresh lemon) through a strainer (to catch seeds) and onto the avocado. Mix gently to combine without smashing or crushing the avocado.
6. Add your vegetables, chickpeas, and dressing to the avocado and lemon mixture, and stir well.
7. For optimal taste, refrigerate for approximately an hour.
This salad is best when served right after the chilling hour is up and the vegetables and chickpeas and marinated in the dressing but still have their crush. The salad won’t keep long, so you’ll want to make just enough to finish off at your meal. Fortunately, this recipe is so good that we’re confident that won’t be a problem!