High-Protein Tomato and Basil Salad
Ingredients
- 1 pint cherry tomatoes (halved)
- Salt to taste
- 3 tablespoons avocado or extra-virgin olive oil
- 1 1/2 tablespoons grain mustard
- 1 1/2 tablespoon fresh lemon juice or vinegar
- 1 large avocado, cubed
- 1/2 cup quartered marinated artichoke hearts
- 1 cup chickpeas
- 6 mint leaves, chiffonade
- 7 basil leaves, chiffonade
- 1/3 cup pistachios, chopped
- Black pepper to taste
Preparation
Transfer the tomatoes to a large sieve, add a generous dash of salt, rub them to evenly coat with the salt, and set aside to drain for at least 15 minutes, then rub them again while lightly squeezing to remove more of their juices.
Add the juice from the tomatoes, avocado oil, grain mustard, and lemon juice to a medium bowl and mix well to combine.
Stir in the tomatoes, avocado, artichoke hearts, chickpeas, mint, basil, and pistachios.
Season with salt and pepper.
Notes
This recipe serves 3 and takes about 15 minutes to prepare.
