Light Spring Salad

This salad is fresh and delicious, perfect for phase 2. You can easily adjust this recipe to make it oil free by removing the avocado and making a dressing without it. This way you can enjoy the salad even in the first 14 days!

Ingredients:
1 serving of baby spinach
1 serving of chickpeas (if using dried make sure to soak overnight)
1 serving of bell pepper
25 g avocado
Apple cider vinegar
Fresh herbs (Basil, rosemary, chives all work great here)
Salt and pepper


Preparation:
Core the bell pepper and then cut into small, bite-sized pieces. Remove the pit of the avocado and then add it to a blender along with apple cider vinegar, water, and your herbs of choice. Blend until smooth and add water if the mixture is too thick. Then season with salt and pepper and set aside. In a bowl, add the baby spinach, chickpeas, and bell pepper. Pour the dressing over top and enjoy!

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