Makes 4 servings.
1/2 cup cucumber, diced
1 cup cherry tomatoes, cut in half
2 small cloves garlic, minced
1/4 cup red onion, chopped
1 bunch cilantro
2 cups spinach, thinly sliced
1 15.5-ounce can no-salt-added garbanzo beans (drained and rinsed)
1 cup cooked and cooled quinoa
2 medium avocados, diced
For the dressing:
Juice of 2 lemons
Zest of 1 lemon
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon ground cumin
Dash of cayenne pepper (optional)
Salt and pepper, to taste
- Place all salad ingredients in a bowl.
- Whisk all dressing ingredients together in a separate bowl.
- Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout.
Serving size: 1/4 of recipe. Amount per serving: 390 calories, 20g total fat (3g saturated fat, 0g trans fat), 0mg cholesterol, 43g carbohydrates, 11g protein, 13g dietary fiber, 110mg sodium.
American Institute for Cancer Research