This Rocamar Salad is inspired by a salad I ate at the Rocamar restaurant in Santa Teresa. Not only did I really enjoy it, but it was extra hearty and filling. My favorite kind.
This salad is not ground breaking by any means, but all of the simple ingredients pair so well together. It’s also easy to make and would make a great batch lunch/dinner during the week. Just don’t mix in your lemon, orange, avocado, or tahini until day of.
I will say Rocamar’s salad was a little tastier as they roasted the chickpeas with seasonings. So you can always do this as well, but 99% of the time I won’t. Maybe if I had an air fryer that heated up quickly …. One thing I did add though are fresh herbs. Herbs make everything taste better. I highly recommend adding fresh parsley and even fresh mint if you happen to have it.
Rocamar Salad Recipe
Serves 1 large serving
There is no need to measure the salad ingredients, add whatever amounts your heart desires. However, for those that like measurements, I shared a base guideline for you below.
Ingredients
- 3 handfuls of thinly chopped romaine strips
- 1/2 cup cucumber, diced
- 1/2 cup prepared quinoa
- 1/2 cup chickpeas
- small handful of green beans, chopped – you can blanch them prior or eat raw (I left them raw)
- 1/4-1/2 cup chopped curly parsley or Italian parsley, fresh mint would also be great
- 1/4-1/2 avocado, diced optional
- 1 TBSP tahini
- 1/2 orange, squeezed – the orange adds a lot in this one
- 1/2 lemon, squeezed
- sprinkle of sea salt or Himalayan salt to taste
- sprinkle of dried dill, I mainly use it for a visual appeal like pepper gives
Method
Build your salad with the ingredients above and mish mash it all together prior to eating it. ENJOY!
Tag me @herhealthystyle if this salad inspired you to make your creation! Xx Riane
Share, Save, + Pin For Later: Rocamar Salad
One Week In Santa Teresa, Costa Rica
Creamy Zucchini Salad Dressing
Roasted Carrot Salad + Sweet Creamy Avocado Dressing
Rocamar Salad
Ingredients
- 3 handfuls of thinly chopped romaine strips
- 1/2 cup cucumber diced
- 1/2 cup prepared quinoa
- 1/2 cup chickpeas
- small handful of green beans chopped – you can blanch them prior or eat raw (I left them raw)
- 1/4-1/2 cup chopped curly parsley Italian parsley
- 1/4-1/2 avocado diced optional
- 1 TBSP tahini
- 1/2 orange squeezed
- 1/2 lemon squeezed
- sprinkle of sea salt or Himalayan salt to taste
- sprinkle of dried dill adds a bit, but mainly I use it for a visual appeal like pepper gives
Instructions
- Build your salad with the ingredients above and mish mash it all together prior to eating it. ENJOY!
Notes
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.