Deal. This salad was inspired by a sandwich I had when we were in Iceland. I found a juice shop (Jo & The Juice!) that served up sandwiches on GF bread with a pesto-y dressing, fresh tomatoes, and ripe avocado. Swoon. I had intentions of making a similar sandwich as the recipe. But, honestly, I need more greens (and less bread) in my life right now, so salad it was. (However, this would be bomb with avocado on toasted sourdough instead of greens.) This recipe requires less than 30 minutes to throw together even with the Easy Vegan Pesto dressing* and Whipped Almond Ricotta*. The only other elements are cooked chickpeas and pine nuts for some plant-based fiber and protein and sun-dried tomatoes* for texture and depth of flavor. You could also throw in some avocado, but I didn’t find it necessary. And for more carbs (#carblife), toss in some cooked gluten-free pasta (like this Pea Pesto Pasta Salad!). *Note: You can learn about the origins of pesto here, ricotta here, and sun-dried tomatoes here. I hope you all love this easy, bright-and-cheery salad. It’s versatile, flavorful, satisfying, and the perfect lunch or light dinner. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
