Vibrant Indian Summer Salad Bowl

Allergens

Tree nuts (cashews)

Ingredients

• 2 cups mixed baby greens 1 cup sliced cucumber 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/2 cup shredded carrots 1/2 cup cooked chickpeas 1/4 cup fresh cilantro leaves, chopped 1/4 cup roasted cashews 2 tablespoons golden raisins For the Dressing: 3 tablespoons extra
• virgin olive oil 1 tablespoon lemon juice 1 teaspoon honey 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin Salt and pepper, to taste

Instructions

1. In a large salad bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, shredded carrots, and cooked chickpeas.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, turmeric, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle the chopped cilantro leaves and roasted cashews on top of the salad. Add golden raisins for a sweet touch.
5. Serve immediately and enjoy the energy boosting effects of this Vibrant Indian Summer Salad Bowl.

Chef’s Insight

This dish is perfect for meal prepping and can be enjoyed throughout the week.

Notes

This recipe is suitable for a low-carb diet and can be easily adapted to different dietary needs.