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Healthy Easy Salad Recipe Rocamar Salad

Rocamar Salad

This Rocamar Salad is inspired by a salad I ate at the Rocamar beach 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 extremely 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.
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Servings: 1
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Build your salad with the ingredients above and mish mash it all together prior to eating it. ENJOY!

Notes

Plant-Based | Oil-Free | Dairy-Free | Gluten-Free | Medical Medium Compliant Friendly Recipe