Vegan Layered Salad


My co-worker was always raving about a delicious layered salad that she makes. Yesterday when I was thinking about what to make for dinner, I used her salad recipe as an inspiration and just modified it to suit our many current food avoidances. Hubby was devouring it and said “you should makes salad’s like this more often!”. Success!

1 head of romaine lettuce, wash and chopped
2 large ripe tomatoes
1/4 cup sliced black olives
1 can of chickpeas, rinsed
1/4 cup pickled vegetables, chopped (optional…just gave it a salty bite)
1 ripe avocado plus 1 tbsp lemon juice, dash of salt and garlic powder

1. Wash and chop lettuce. Place in large salad bowl.
2. Prepare the tomatoes, olives, chickpeas, and other vegetables and place in layers over lettuce.
3. Scoop out avocado and mash in bowl with lemon juice, garlic and salt. Spread over top of salad. Sprinkle with paprika.

Feel free to take the ingredients in whatever direction you feel like – it’s a very versatile recipe.


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