Very simple salad made with whatever happened to be in my fridge. It has just the right combination of sour, sweet, and crunchy. This version uses a little canned chicken and cheese, but you can also make it vegan.
Cucumber, sliced in half moons
Raw asparagus tips
Avocado, cubed
Cooked chicken breast, cubed
Mozarella cheese, grated
Lime zest, and juice
Hazel nuts, roasted
Raisins, golden
Gomasio (Crushed toasted sesame seeds and salt)
Black pepper
Olive oil
Balsamic vinegar
Just toss and enjoy.
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