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Summer Bounty Crunch Salad

Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1 15-ounce can garbanzo or white beans
  • 1 cucumber chopped
  • 1 cup small broccoli florets
  • 1 cup grape tomatoes halved
  • ½ cup julienned red pepper
  • 1 cup finely sliced kale tough stems removed
  • 1/3 cup finely chopped red onion
  • 1/3 cup chopped radish
  • 2 tbs. finely chopped Kalamata olives
  • 1 tbs. chopped fresh parsley
  • 1 cup Feta or parmesan cheese
  • Balsamic vinaigrette – recipe follows

Instructions

  1. Combine all ingredients except cheese gently in a large bowl. Put on serving plates and top with cheese. You can also add other vegetables like avocados, peas, carrots, shredded beets, etc. You can also add tuna or leftover chicken. Serve with some crusty bread and perhaps a glass of chilled white wine,