Serve this anti-inflammatory, detoxification-supporting salad with any Mediterranean diet main dish. It pairs well with roasted chicken or fish, and baked winter squash for a balanced meal.
Ingredients
Salad
1 large bunches
curly kale
chopped
1½ cups
cooked
chickpeas
rinsed and drained
1 large
yellow bell peppers
chopped
1 medium
cucumbers
chopped
2
roma tomatoes
chopped
½ small
red onions
chopped
½ cups
chopped
parsley
½ cups
castelvetrano olives
Dressing
1 large
lemons
juiced
2 tablespoons
red wine vinegar
6 tablespoons
extra virgin olive oil
1 cloves
garlic
crushed
2 teaspoons
dijon mustard
½ teaspoons
sea salt
