Sometimes you want a really extraordinarily good salad. This is it !
The sweetness of garden cherry tomatoes, the rich fragrance of the freshly picked summer basil, and the creaminess of Mexican avocados added to these other salad ingredients create a memorable meal. And it is a filling meal laden with important nutrients from some real antioxidant heavy power foods.
To make it a meal, we ended up eating the salad over cooked rice or quinoa , and it was absolutely delicious. Simple to make, extraordinarily beautiful to serve.
1/2 avocado diced
1 container of cherry tomatoes, halved ( I used yellow and red cherry tomatoes)
2 stalks celery, sliced
1/2 cup basil, chopped
1/4 cup cilantro, chopped
1/2 cup of cooked chickpeas
4 marinated artichokes, cut in quarters ( from a jar of marinated artichokes)
2 tablespoons of diced red onion
1/2 cup red cabbage, chopped
1/2 cup red pepper, diced
Juice of 1 fresh medium lemon
Olive oil to taste ( about 1/4 cup)
2 cups of cooked rice
In a large salad serving bowl, assemble all ingredients except rice and toss. Place a half cup of warm cooked rice on each plate, top with 1 cup salad and enjoy!!