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Lemon Basil Salad

A healthful and refreshing yet hearty salad with a dressing that can double as a dip. Swap out chickpeas for quinoa, wheat berries, or brown rice for textural variations.
  • 1 cup chickpeas

  • 6 Mucci Farms Sweet-To-The-Point™ Mini Pointed Peppers, sliced into rings

  • 8 Mucci Farms Cutecumber™ Poppers Snack-Sized Cucumbers, chopped

  • 12 Mucci Farms Sun Drops™ Sweet Grape Tomatoes, halved

  • 2 cups chopped romaine lettuce

  • ¼ cup sliced red onion

  • 2 tbsp pumpkin seeds

  • ½ cup micro greens

  • Lemon Basil Goddess Dressing:

  • 20 large basil leaves

  • ¼ cup raw cashews

  • ¼ cup fresh lemon juice

  • 3 tbsp water

  • 2 tsp olive oil

  • 1 large clove garlic

  • ½ tsp salt and pepper

  • To make dressing, place basil, cashews, lemon, water, oil, garlic, salt and pepper in a blending cup and blend with an immersion hand blender or blender. Store dressing refrigerated in an airtight container for up to 1 week.

  • In 2 (1L) mason jars, layer ingredients beginning with 3 or 4 tbsp lemon basil goddess dressing, chickpeas, peppers, Cutecumbers™, tomatoes, romaine, red onion, pumpkin seeds, and micro greens.

  • Makes 2 servings and approximately 2/3 cup dressing.

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