Mediterranean Salad

This Mediterranean salad was a recent happy accident for lunch one day. I kept adding things in from my fridge and pantry and it turned into a delightful salad that I’ve been eating on repeat ever since. For a vegan version, I recommend chickpeas instead of chicken and vegan feta.

Ingredients for salad

3 cups mixed greens

½ cup chicken shredded (or chickpeas)

½ avocado, chopped

¼ cup marinated artichoke hearts, chopped

2 tablespoons sun dried tomatoes in oil, chopped

2 tablespoons crumbled goat cheese (or vegan feta)

2 tablespoons pine nuts, lightly toasted*

Ingredients for Vinaigrette

¼ cup champagne vinegar

½ cup olive oil

1 teaspoon honey or maple syrup

1 teaspoon Dijon mustard

salt and pepper

Directions

In a large salad bowl, toss the greens with desired amount of vinaigrette. Scatter the rest of the ingredients on top and enjoy.

Serves 1 

* In a small pan over low heat, add the pine nuts and heat for 1-2 minutes. They should start to turn a light golden brown. Watch carefully so they don’t burn.