Rethinking…Salad


Lemony Spinach, Yellow Squash, Chickpea and Edamame Salad:

I’m always rethinking or reevaluating how to do something better.  That goes for everything in my life.  How to become a better person, how to be a better parent, how to be a better partner and just how to be better overall!   NO! I’m not a perfectionist either.  Don’t have that problem!  I guess I’m striving just to be better!  But, I do like where I am now!

Now I’m Rethinking Salads…

I get bored with food – just like everyone else – that’s why I love to discover new recipes. Here’s a new twist on a vegetable salad with all the right healthy ingredients, all which I had in my refrigerator or freezer. With this combination of spinach, yellow squash, chickpeas and edamame you know I threw this all together quickly but it sure did come out refreshing.

There’s so much more to salad than the average greens.  My combination of ingredients transform an easy-to-prepare dish into an every-night special.

Ali in the Valley

Photo by: Ali

Lemony Spinach, Yellow Squash, Chickpea and Edamame Salad:

Ingredients:

12 oz. torn fresh spinach (about 10 cups)


1/2 cup of fresh or frozen edamame beans, blanched


1/2 cup drained canned chickpeas, rinsed


2 yellow squash, quartered lengthwise and cut crosswise into 1/4-inch-thick slices


1/2 small red onion, halved and thinly sliced

1 oz. Parmesan cheese, grated


1 tablespoon chopped fresh basil, plus small springs for garnish


4 1/2 teaspoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1/8 teaspoon red-pepper flakes

3/4 teaspoon coarse salt

Freshly ground pepper, to taste

Directions:

Combine endamane, chickpeas, zucchini, onion, spinach, parmesan, and chopped basil.  Add lemon juice, oil, red pepper flakes, salt and pepper, and toss to combine.  Garnish with basil springs.

#chickpeas #edamame #spinach

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Home  Grown  Cooking. Down  to Earth  Living.

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© 2019 Ali In The Valley