I can’t believe how very fast this summer is going! Garden bounty is here.
I came up with this yummy Italian Garden Salad using everything from my garden (with the exception of avocados). I hope you enjoy it as much as we did. The Parmesan Cheese topping is optional and not shown in this picture.
Italian Garden Salad
8 ounces chickpeas (garbanzo beans)
8 ounces tomatoes cut into bite size pieces
8 ounces cucumbers, cut into ½ inch pieces
3 chopped scallions or ¼ cup finely chopped onion
1/4 cup loosely packed, finely chopped Italian flat-leaf parsley
1/3 cup finely chopped basil
1 ripe avocado, peeled and chopped
¼ cup lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
Dash of pepper
Optional: ¼ cup grated Parmesan cheese
- Whisk together the ingredients for the dressing.
- Cup up the veggies and place in a bowl. Add the dressing and stir.
- Serve immediately or cover and refrigerate.
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