An Ideal Lunch Salad recipes

Ingredients

• 3 celery stalks, very thinly sliced
• 1 cup chickpeas (equivalent 14-ounce can), drained/rinsed
• 3 handfuls arugula or shredded romaine lettuce
• 1/3 cup toasted pepitas or almonds
• 15 black olives, chopped
• 1/2 small red onion, finely diced
• 1 small head of broccoli florets, blanched
• 1 medium clove garlic, smashed
• 1 tablespoon white miso
• 1 tablespoon mirin
• 1 tablespoon brown rice vinegar
• big pinch of ground cumin
• 1/3 cup / 80 ml plain yogurt
• 1-2 tablespoons heavy cream, or to taste
• 1 small ripe avocado, sliced

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