Salads are one of the most simple and straight forward lunches I can think off. Pretty low fuss, healthy, and easy to transport, making them my favorite options for a busy week! This one is no exception. It is basically all the stuff you would get on a mezze platter, placed over greens to make it a bit lighter. The hummus stars as a dressing, and is accompanied by toppings like roasted zucchini, broccoli, carrots, celery, and olives. Of course the toppings are interchangeable but these are what I associate with dipping in hummus!
I used my homemade hummus to make the dressing but you can also use any store bought variety you prefer. However, it is so easy to make that I implore you to make it homemade if you have the time/resources/access. To make this salad “prepable” I recommend preparing everything on say Sunday night so you can just throw it together in the mornings.
Ingredients:
- 1 lb of your favorite greens (i recommend spinach and arugula)
- 5 stalks of celery – halved and sliced
- 3 large carrots – sliced and quarters
- 10 oz jar of green and Kalamata olives
- 1 head of broccoli – chopped
- 2 zucchini – cut into 2 to 3 inch slices
- 2 – 3 avocado – sliced (I recommend slicing theses day of)
- 1/4 cup cilantro – chopped
- 1/4 cup green onion – chopped
- 1/2 cup hummus
- 1/4 cup coconut buttermilk
- 2 tbsp. water
- salt and pepper to taste
Instructions
- Mix hummus, coconut buttermilk, water, salt, and pepper in medium sized bowl until well combined – set aside, this is the hummus dressing
- Rinse and chop greens if necessary – place 1 1/2 – 2 cup in a bowl
- Add toppings in sections, or sprinkle over top if you prefer them mixed
- Drizzle 3 tbsp. of the hummus dressing over the salad and toppings. Garnish with cilantro and green onion
Green and Gluten Free 