Bistro Herb Salad

Ingredients

• *Greens and herbs
• 1 romaine heart, chopped
• 2 cups butter lettuce
• Handful arugula
• ¼ cup dill
• 2 tbsp chives
• 2 tbsp parsley
• *Add-Ins :
• ½ cup cooked quinoa
• ½ cup chickpeas (roasted or plain)
• ½ avocado, sliced
• ¼ cup cucumber, thinly sliced
• 1 hard boiled egg per serving, sliced.
• * Optional: crumbled feta or shaved parmesan
• *Quick Pickled Onions
• ½ red onion, thinly sliced
• ¼ cup vinegar
• ½ cup water
• pinch salt + drizzle maple syrup*Simple Lemon Dijon Dressing
• 3 tbsp olive oil - 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 tbsp apple cider vinegar
• salt + pepper

Directions

1. *Prepare the pickled onions:
2. Thinly slice the red onion and place in a small bowl. Cover with vinegar, water, a pinch of salt, and a touch of maple syrup. Let sit for at least 10 minutes (or up to 30 minutes for a deeper flavor), then drain.
3. *Wash and prep the greens:
4. Rinse and thoroughly dry the romaine, butter lettuce, and arugula. Chop into bite-sized pieces and transfer to a large serving bowl.
5. *Build the base:
6. Add the cooked quinoa, chickpeas, and thinly sliced cucumber to the bowl with the greens. Gently toss to combine.
7. *Add avocado and herbs:
8. Slice the avocado just before serving and add it to the salad along with the fresh herbs (dill, parsley, and chives).
9. *Make the dressing:
10. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper until well combined.
11. *Assemble the salad:
12. Drizzle the dressing lightly over the salad and toss gently to coat, being careful not to mash the avocado.
13. *Finish and serve:
14. Top with pickled onions and cheese, if using. Top with sliced, hardboiled egg. Serve immediately for the freshest flavor and texture.

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