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Chopped Salad with Buttermilk-Peppercorn Dressing

Aida Mollenkamp
  • 20 minutes
  • Serves 1

INGREDIENTS

1

Avocado, medium firm ripe

1/2 lb

Carrots, paper thin

1 1/2 cups

Chickpeas, fresh cooked

6 oz

Greens such as baby spinach, spicy mixed

7 tbsp

White balsamic vinegar

3/4 tsp

Black pepper, finely ground

3 1/4 tbsp

Granulated sugar

2 tsp

Kosher salt

1 handful

Almonds or cashews, roasted salted

1/3 cup

Buttermilk

1/2 cup

Greek yogurt, plain

2

Persian cucumbers trimmed and sliced into half moons

1

bunch Radishes trimmed and sliced into half moons