Salad

Rinse the chickpeas, and let them drip dry.

Chop green onion, or use a scissor to cut it into small pieces

Slice cucumber and a half each slice

Chop basil and cilantro or use the scissors here as well

Half the cherry tomatoes

Peel the beet and slice into thin slices and steam to slightly soft, not overly
done – still need some crunch

Cut off the hard stems of the asparagus and slice into bite-size pieces and
also, steam to crunchy.

Should you prefer to use any of the additional ingredients, cut sun-dried
tomatoes into smaller pieces

Peel the Sweet potato and slice into thin slices and steam to slightly soft,
not overly done – still need some crunch

Cut the red and green peppers into slivers and then into 1/3’s

You can pack layers of those ingredients you wish to use, and then toss or just
leave in layers.

Place into the fridge to cool down and till ready to use.

Avocado Dressing:

½ avocado

1 Spiralized Zucchini

1 Tbsp Tahini paste

Sea salt & pepper to taste

Method:

I added some VOO and cider vinegar when I blended the dressing, in order to
get a softer and smooth mixture.

Serve with salad.