Crunchy Chopped Summer Salad
Whatever veggies you use, cut them all about the same size– I like it best when everything is chopped into larger bite-sized chunks.
1 small head of crunchy lettuce, cut into wedges
About 6 cups of mixed vegetables such as zucchini, tomatoes, cucumbers, carrots, celery, green bean pieces, onion slivers, bell pepper, corn kernels, radishes, shredded cabbage, etc.
Optional:
1 avocado, chopped
1-2 Tbsp. herbs of your choice, like snipped basi, dill, carrot tops, parsley
1 can (15.5 oz) garbanzo beans, drained and rinsed
Toss with Buttermilk Dressing, or other creamy dressing of your choice:
1/2 c. buttermilk
2 Tbsp. mayo
1 Tbsp. sour cream or plain yogurt
2 tsp. lemon juice
Salt and pepper to taste
Recipe created or adapted by Liz Talley, Urban Graze
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