Publication

Makes 4 servings.

Ingredients

• 1/2 cup cucumber, diced
• 1 cup cherry tomatoes, cut in half
• 2 small cloves garlic, minced
• 1/4 cup red onion, chopped
• 1 bunch cilantro
• 2 cups spinach, thinly sliced
• 1 15.5-ounce can no-salt-added garbanzo beans (drained and rinsed)
• 1 cup cooked and cooled quinoa
• 2 medium avocados, diced

For the dressing:

• Juice of 2 lemons
• Zest of 1 lemon
• 2 teaspoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• Dash of cayenne pepper (optional)
• Salt and pepper, to taste

Directions

• Place all salad ingredients in a bowl.
• Whisk all dressing ingredients together in a separate bowl.
• Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout.

Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 390 calories, 20g total fat (3g saturated
fat, 0g trans fat), 0mg cholesterol, 43g carbohydrates, 11g protein, 13g dietary fiber, 110mg sodium.

Source: American Institute for Cancer Research

Categories: Recipe