With the blistering heat of summer days, eating light becomes a necessity… and one-stop salads are the answer! Today’s chopped salad is a perfect example of the kind of meal I love to serve during the summer months – flavor-packed, refreshing and easy to digest, yet hearty enough to leave you entirely satisfied.
Here romaine leaves are tossed with red bell pepper, sweet corn, avocados and a creamy cilantro-lime vinaigrette. Then the salad is topped with crispy pan-fried chickpeas – a nutritious and most delicious alternative to the traditional bread croutons.
As a first course, this recipe serves four generous portions. But if you’re like me and want to make a meal of it, then the recipe serves two.
Here’s to hot summer days… and one-stop salads!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.