Credit: Chad Sarno
romaine hearts, chopped
green cabbage, chopped
kale of choice, stemmed and chopped
cooked white beans, strained and rinsed
toasted walnuts, chopped
roasted pepper, chopped
avocado, seeded and cubed
green onions, sliced thin
loose packed Italian parsley, chopped
mint leaves, chopped
whole wheat toasted pita, and your , choice of plant protein, to serve
In a mixing bowl, combine all the chopped ingredients. Drizzle Dijon Vinaigrette, gently toss and allow to coat with the dressing.
Serve in a large bowl. Serve top up with additional toasted walnuts or seeds, your choice of added plant protein, or/and avocado with pitta on the side.