A salsa-like salad that's great for the summer: refreshing, healthy, and delicious. Plus, it requires no cooking
I completely forgot to think of something to post today. Oh and I haven't been to the grocery store in a few weeks. Basically, I've been living off the bajillion things I have in my freezer.
In my defense, I've been out of town a lot, so why would I go buy a bunch of fresh food just for it to sit and rot in my refrigerator.
I absolutely hate wasting food. Which is why my freezer and my pantry are my kitchen bff's.
Don't get me wrong... I always have some sort of fresh produce around.
Onions last for at least a month and I have some leftover veggies from the last time I bought fresh produce. {Here are some tips for storing fresh fruits & veggies}
This salsa or salad or whatever this is is super simple to throw together.
I literally just threw the recipe together {including chopping everything} and then took pictures in less than 45 minutes.
And it's one of those good things to keep in your fridge to have for an easy & tasty snack or a healthy lunch that doesn't fill you up but keeps you satisfied for hours.
You can serve it with some chips if you'd like or just eat it from the bowl {my preferred method}.
Mexican Chicken Salsa Salad
Ingredients
- 1 small red onion minced
- 1 cup boiling water
- 15 oz chickpeas rinsed & drained
- ½ medium jalapeño minced
- 1 tablespoon extra virgin olive oil
- 1 lime
- 1 cup grape tomatoes or cherry tomatoes, quartered or halved
- 2 cups chicken or turkey breast, cooked & shredded
- 1 avocado diced
- 1 tablespoon green onions or chives, minced
Instructions
- Put the red onion in a bowl and pour very hot water over onion. Let sit for at least 10 minutes {this is usually when I chop the other veggies}.
- Add the remaining ingredients to a glass or plastic bowl and stir well.
- Drain red onion and add to bowl. Stir well, and let sit for at least 15 minutes.
- Cover and refrigerate when not in use.
What I used to make this recipe:
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