Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger

This salad has become a new fave at our house. It’s a beautiful blend of protein and veggies, dressed with a spectacular dressing. Prepare to be wowed!

SERVES 4

• 8 oz (225 g) summer crisp lettuce, shredded
• 1 avocado, sliced
• 1 cucumber, sliced
• ½ cup prepared chickpeas
• 3 oz (85 g) goat cheese, shredded
• 1 slice grilled salmon, served on top or shredded and mixed in
• beet sticks, for garnish

Red Wine and Walnut Vinaigrette

• ¼ cup red wine vinegar
• 5 tsp silan (or honey)
• ½ cup olive oil
• ¼ cup chopped walnuts
• ½ tsp salt
• ¼ tsp black pepper

Layer all salad ingredients in a bowl.

Place all vinaigrette ingredients into a food processor fitted with the S blade. Pulse until completely combined.

Place salad ingredients in a large bowl or plate on individual plates. Pour dressing over the salad and toss to combine.

(Originally featured in Family Table, Issue 794)