10 Minute Avocado Chickpea Salad

This avocado chickpea salad has become a staple in my weekly lunch rotation. It’s plant-based, loaded with flavor and takes less than 10 mins to make from start to finish to make. You might even already have all of the ingredients on hand!


The best part about this avocado chickpea salad (besides how quick it is) is that it’s super versatile. Eat it between 2 slices of toasted sourdough, in a wrap, on a salad, with some seeded crackers and veggies…the options are endless!

10 Minute Avocado Chickpea Salad

Serves 2


  • 1 can of chickpeas, drained/rinsed and roughly chopped with knife (there should be a mixture of small pieces and whole chickpeas)

  • 1/4 red onion, finely diced

  • 3 large celery stalks, halved lengthwise and diced

  • 1 mashed avocado

  • 1 heaping tablespoon of tahini

  • juice of 1 large lemon

  • 1/4 tsp garlic powder

  • salt, pepper and red pepper flakes to taste


  1. Mix ingredients together in a large bowl. Adjust spices to your liking.

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Vegetarian Thai Green Curry

This super simple Vegetarian Thai Green Curry has become and absolute favorite around here recently. It’s quick enough that you could make it on a weeknight, and holds up super well for leftovers.

The best thing about curry dishes like this one is that they are SO versatile. Add whatever veggies you like and scope out what’s in season and on sale. You can’t go wrong! The ingredient list may seem long at first glance, but trust me - this recipe does not require a ton of effort! To cut down on time, consider buying pre-chopped veggies. This meal is loaded with fiber, healthy fats (coconut milk!) and plant protein for a super satisfying veggie filled meal.



Serves 4-6


  • 1 small white onion, diced

  • 2 tbsp minced garlic (about 2-3 cloves)

  • 2 tbsp minced ginger

  • 2 large bell peppers, diced

  • 3 zucchini, diced

  • 3 large carrots, sliced into 1/2 inch coins

  • 12 ounce bag of trimmed green beans, chopped into 1 inch pieces

  • 3 tbsp thai green curry paste (I use this brand)

  • 1 can full fat coconut milk + 1 can water

  • 2 cans chickpeas, drained and rinse

  • juice of 2 limes

  • 2 tsp honey

  • salt & pepper


  1. Heat 1 tbsp coconut oil (or oil of choice) in a large dutch oven or deep pan.

  2. Add onion, garlic and ginger and and saute for 3-4 minutes to soften.

  3. Add peppers, carrots, green beans, zucchini and season well with salt and pepper. Saute for about 5-6 minutes until the veggies soften a little

  4. Mix in the green curry paste and stir to coat vegetables.

  5. Mix in coconut milk + water + chickpeas and bring to a boil. Simmer for 10-15 mins.

  6. Add lime juice and honey.

  7. Optional: mix in green to wild at the end!

  8. Serve with brown basmati rice, cilantro and red pepper flakes.

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Fuel for Fitness: What to eat before and after a workout

Last week I gave a nutrition talk at my favorite Barre Studio on Fuel for Fitness: Pre and Post-workout nutrition. As promised, I wanted to give a little recap for those who were unable to make it!

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Too often I see clients working out hard in the gym, and then sabotaging their efforts with poor nutrition. Nutrition is important for everybody, but particularly for individuals who demand more of their body systems through exercise. Common questions I get from clients include “what do I eat before and after a workout?” and “does the timing of meals and snacks really matter?”. Individual nutrition needs vary based on the person, the types of workouts they do, and their particular goals (health maintenance, weight loss, weight gain, fat loss, muscle building, etc.) but these general guidelines are a good starting point. I love this topic and plan on breaking down what you should really be focusing on when it comes to nutrition for optimizing your fitness goals in todays post. 

Before we jump into talking about pre and post-work nutrition, I want to mention that focusing on your overall intake throughout the day is JUST as important as what you eat before and after a workout. A few important questions to ask yourself:

  • Are you eating consistently throughout the day? Physiologically our bodies work best when we eat every 3-4 hours. This is important for supporting an efficiently working metabolism and for stable blood sugar and energy levels.

  • Are you consistently including a variety of carbohydrates, protein and fat throughout the day, and where are these foods coming from?

  • Are you nourishing your body with mostly whole, minimally processed foods?

Pre-Workout Nutrition:

Have you ever gone into a workout felt like you “hit a wall” half way through? Or just felt really low energy throughout? This is likely because your body’s energy/carbohydrate stores were empty before you even started working out. Carbohydrates are the primary energy source used by the brain, central nervous system and to support muscular work (from getting out of bed in the morning to powering through a spin class!). Include a carbohydrate rich snack 30-60 minutes prior to exercise to give your body the fuel it needs. The major goals with pre-workout nutrition are to:

  • Provide adequate energy for your body to sustain exercise

  • Enhance performance and endurance during exercise

  • Preserve muscle & liver glycogen - this tells your brain that you are well nourished, so your body can focus on repairing and building lean muscle.

  • Minimize gastrointestinal issues (we’ve all been there!)

Including a pre-workout snack is particularly important if you are doing some heavy lifting, HIIT training, spinning, boot camp classes, shorter + faced paced runs, etc. Eating too much fat, protein or fiber before a workout can cause digestive upset and prevents your body from accessing the quick energy it’s looking for. Focus on good quality carbohydrate rich snacks and play around with what makes you feel your best! If you’ve had a well balanced meal a couple hours before your workout, you might not need a pre-workout snack.


(mainly carbohydrates + a small amount of protein)

  •  Fruit (banana, orange, berries, apple, pear)

  • Dried fruit (dates, apricots, cherries)

  • Fruit leather

  • 2-3 dates + peanut butter

  • Whole grain toast +  slice of organic cheese

  • Unsweetened apple sauce + cinnamon

  • ½ medium sweet potato + cinnamon + drizzle of nut butter

  • Fruit based bar (such as a Lara bar or Kind Pressed Fruit bar)

Post-Workout Nutrition:

Depending on your goals (fat loss, weight loss, weight gain, muscle building, general health) the exact composition of your post-workout meals will vary. In general, it’s recommended to include a meal or snack within 2 hours after exercise to optimize workouts. The major goals with post-workout nutrition are to:

  • Replenish muscle fuel (carbohydrates) used during exercise

  • Provide protein to repair damaged muscle & support muscle protein synthesis

  • Replenish fluids + electrolytes lost

  • Provide antioxidants for reducing inflammation

Including a combination of carbohydrates and protein in post-workout meals/snacks is crucial. If you’re planning on eating a well balanced meal within a couple hours after exercising, a post-workout snack likely isn’t necessary (unless you’re feeling hungry!). If you won’t be having a meal for a couple hours, I would definitely recommend having a snack to optimize the hard work you just put in exercising. Exercise also promotes acute inflammation and stress on your body. Incorporating antioxidant rich foods (your bright colorful vegetables and fruit!) after a workout can help support your immune system in reducing inflammation and speed recovery.


(carbohydrates + protein + moderate/low amount of fat)

  • A whole food meal would be ideal: sweet potato + broccoli + protein of choice + avocado slices

  • Seeded Crackers + tuna fish

  • Cheese stick + a pear + almonds

  • Boiled eggs + sourdough toast

  • Oatmeal + hemp seeds + berries

  • Full fat cottage cheese + pineapple

  • Whole grain crackers + apple slices + organic cheese slices

  • Banana + protein shake

  • Guacamole + carrot sticks + turkey slices


What are some of your favorite pre and post-workout foods? What other questions do you have about fueling for fitness? I’d love to hear from you!

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Simple Vegetable Quinoa Salad with Lemon

Simple vegetable quinoa salad with lemon

Makes 5-6 servings


  • 1 cup uncooked quinoa, cooked according to package instructions

  • 3 small bell peppers, diced

  • 1 large English cucumber, diced

  • 1/2 red onion, finely diced

  • 2 cans chickpeas, drained and rinsed

  • 1 large bunch of flat leaf parsley, chopped

  • 1 cup sliced almonds

  • 3 cloves minced garlic

  • 1/3 cup olive oil

  • Juice of 2 lemons (add more if needed)

  • 3 tbsp red wine vinegar

  • 1 tsp red pepper flakes

  • Salt & pepper to taste


  1. Combine all ingredients in a large bowl. Stays fresh in the fridge for 5 days.

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Quinoa Salad with Chickpeas Fresh Dill and Goat Cheese


quinoa salad with chickpeas fresh dill and goat cheese

Makes 6 Servings


  • 1 cup uncooked quinoa, cooked according to package instructions
  • 2 cans chickpeas, drained and rinsed
  • 2 bell peppers, diced
  • 1/2 red onion, finely diced
  • 1.5 english cucumbers, diced
  • 3-4 big handfuls of spinach, chopped well
  • 2 bunches of fresh dill, finely diced
  • 1/2 cup olive oil (liquid measure)
  • juice of 3 lemons
  • 1.5 tsp garlic powder
  • salt and pepper to taste
  • 6 ounces crumbled goat cheese


  1. Combine all ingredients in a large and mix well
  2. Let sit in the fridge for a couple hours or overnight and enjoy!
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Chronic Inflammation: Ten Tips for Reducing Chronic Inflammation


Inflammation is one of those buzzwords that gets thrown around left and right - but what does it actually mean? Inflammation is essentially our bodies' response to threats from things like stress, injury, infection, and toxins. When the immune system senses one of these threats, it responds by releasing chemical messengers into the body that promote inflammation and are meant to protect us. (1)

Acute inflammation is a healthy and essential process for our bodies. This type of inflammation is generally short-lived, and helps us to heal and fight infection. Classic signs of acute inflammation might be pain, swelling and burning after falling down and scraping your knee or cutting your finger. (1,2)

Chronic inflammation occurs when the immune system is permanently turned “on” and is constantly releasing pro-inflammatory messengers into the body that can be damaging in the long term. Chronic inflammation is associated with an increased risk for arthritis, heart disease, Type 2 diabetes, digestive issues, autoimmune disease, skin issues, depression and mood disorders, sleep disorders, excess weight gain, allergies, chronic fatigue and more! (1,2)

Chronic inflammation can be caused by a number of dietary and environmental factors. It would be impossible to eliminate ALL triggers of inflammation, but there are things we can do on a daily basis to minimize the risk for chronic inflammation and promote a better balance for the immune system. Below are my Top Ten Diet and Lifestyle Tips for Reducing Chronic Inflammation.

1.  Limit Refined Carbohydrates

Refined carbohydrates including foods like white bread, white pasta, sugary cereals, crackers, etc. are highly processed, and contain very few beneficial nutrients. Because these foods lack fiber and protein, they cause spikes in blood sugar and force your body to produce more insulin. Higher levels of circulating insulin are associated with higher levels of inflammatory markers (3,4). If the majority of the carbohydrates you eat come from highly processed sources, you're also missing out on a lot of important nutrients lost in processing. Now I'm not saying that you need to avoid or eliminate refined carbohydrates entirely (you know I love my pizza and everything bagels), but I encourage you to focus on including more minimally processed and whole food sources of carbohydrates into your diet. Some of my favorites include whole fruit and vegetables, legumes, quinoa, buckwheat, brown rice and oats. These foods are a great source of fiber, and provide your body with long lasting energy and stable blood sugar. 

2. Be Aware of Added Sugars

Enjoying sweets is part of an overall healthy dietary pattern. However, you don’t want to be getting added sugars in your diet when you don’t even know you’re getting them! Added sugars not only have an undesirable effect on blood sugar, but they can also significantly increase caloric intake. Research has also shown that eating foods high in sugar in excess can decrease blood levels of antioxidants (we'll talk more about these below). Added sugars are in everything. They're in our yogurts, nut milks, granola bars, pasta sauce, peanut butter, salad dressing...you get the picture. 

There is no need to obsess about enjoying a bowl of ice cream or using maple syrup on your pancakes at brunch. You want to enjoy added sugars when you actually want them, not unknowingly in your daily breakfast and snacks. Read labels and become a conscious consumer -- it’s all about awareness. 

3. IMprove Your ratio of Omega 3 to Omega 6 fatty acids

Omega 3 fatty acids have been shown to reduce inflammation, boost heart health, decrease the risk of depression and sharpen cognition and memory (5). Increase intake of omega 3 Fatty Acids from foods like fatty fish (like sockeye salmon, tuna, trout) chia seeds, hemp seeds, tahini, walnuts, olive oil.

Excess intake of Omega 6 fatty acids combined with low intake of Omega 3s can contribute to chronic inflammation. Reduce omega 6 fatty acid intake from packed/processed foods such as frozen pizza, popcorn, candies, cookies, chips, crackers, etc. Many of these foods contain overly processed vegetable oils such as soy, sunflower, safflower and corn oil. 

4. Eat More plants

Higher fruit and vegetable intake is associated with lower levels of inflammatory markers and a decreased risk for developing chronic disease. Fruit and vegetables are rich in vitamins, minerals and antioxidants that have an ant-inflammatory and protective effect on our bodies (6,7). I recommended aiming for 5-8 servings of colorful fruit and veggies daily (the more the better!).

5. Go heavy with herbs and spices

Not only are herbs and spices a great way to flavor your food, but they’re also really amazing chemical compounds that have the ability to disrupt inflammatory pathways and even inhibit the release of inflammatory messengers (2). Try seasoning your food with turmeric, cinnamon, ginger, black pepper, bay leaf, oregano, thyme and rosemary.

6. Nourish Your Gut with fiber and fermented foods

70% of the immune system is found within the lining of the gut (crazy, right?!). The bacteria in the gut are closely involved with the immune system and the regulation of inflammation. Gut bacteria can stimulate anti-inflammatory messengers (the good guys!) or the pro-inflammatory messengers that are associated with low grade inflammation and chronic disease (2,8). When we don’t feed gut bacteria in the right way, this can cause an imbalance in bacteria and lead to a chronic inflammatory response . In addition to all of the dietary tips mentioned (lots of plants, less refined carbohydrates, more fiber, etc.) there are a few things we can do to support our gut health:

  • Include more pre-biotic rich foods (food for good bacteria) including onions, garlic, artichokes, underripe bananas and whole grains.

  • Incorporate more probiotic rich fermented foods such kimichi, sauerkraut, kefir, yogurt and tempeh. These foods are rich in beneficial bacteria and also help to create a more desirable environment for the healthy bacteria to thrive.

7. Find ways to slow down and minimize/manage stress in your everyday life

Acute and chronic stress are both associated with an inflammatory response. When the body perceives stress, it releases cortisol (the body's stress hormone). When cortisol levels are high, we often respond by choosing highly palatable foods that are more processed, higher in sugar and higher in fat. Additionally, when cortisol levels are high, your body cannot digest and absorb nutrients from food properly. So not only does stress impact the foods we choose to eat, it also impacts how the body's ability to utilize these foods (9,10,11). Try these tips for reducing stress at meal times to improve digestion:

  • Use meals as a way to manage stress as opposed to a reaction to stress

  • Step away from the tv or computer and remove distractions at mealtime

  • Take 3 slow deep belly breaths prior to meals – this can activate the parasympathetic nervous system to reduce cortisol levels for improved digestion

  • Go for a walk and get fresh air prior to meals

  • Chew food slowly and thoroughly for improved digestion

8. Get active…but not too active

The relationship between physical activity and inflammation is a complicated one. There is still a lot that we don’t know here, but basically both too little and too much exercise can increase inflammatory markers. Exercise itself actually promotes acute inflammation and stress on your body. In the appropriate context, this type of acute inflammation from exercise is resolved and actually helps your body to build up its antioxidant defenses, therefor consistent exercise overtime can actually help to reduce inflammation (12,13).

That being said, acute inflammation from exercise can become chronic if you are over exercising and not giving your body a chance to rest and repair or you are are under-fueling. Over-exercising can also be extremely disruptive to our endocrine systems which can impact the balance of hormones in your body (14).

Basically, exercise is a good thing until it’s not. Exercise is going to look a little bit different for everyone, and it’s really important to listen to your body and understand when rigorous exercise is appropriate and when it’s not. I encourage you to focus on joyful movement that FEELS good whether that be a spin class, a walk around the block, or some simple stretching. 

9. Sleep more

Sleep is the cornerstone of good health. A lack of sleep is associated with higher markers of inflammation and an increased risk for chronic disease (15). Sleep is your body’s time to rest, repair and remove toxins. Have you ever been sleep deprived and felt like you want to eat ALL THE FOODS? It's not just in your head! A lack of sleep also impacts your hunger and fullness hormones. Try these tips for improving quality and duration of sleep:

  • Eliminate caffeine after 3pm and switch to herbal tea

  • Establish a relaxing nighttime routine to wind down for 15-30 minutes prior to bed

  • Pay attention to what you eat and drink - going to bed hungry and going to bed overly full can both impact sleep!

  • Shut off phone + television 30-60 minutes prior to bedtime

  • Manage your worries - try making a to-do list for the next day or writing down your worries on a pad of paper or in your phone prior to laying down

10. Pay attention to what goes on your body

Skin is our largest organ and absorbs everything we put on it. Chemicals in commercial products can disrupt the endocrine system which can be a huge source of inflammation. Read labels and look for products free of parabens, formaldehyde, phthalates, petroleum jelly, PEG, food dye and coloring and synthetic fragrances (16). Buy natural products with short, recognizable ingredient lists (just like the goal with food!).



  1. Minihane, A. M., Vinoy, S., Russell, W. R., Baka, A., Roche, H. M., Tuohy, K. M., … Calder, P. C. (2015). Low-grade inflammation, diet composition and health: current research evidence and its translation.

  2. Tanmeet, Sethi. (2018). A Primer on Treating Chronic Inflammation with Food.

  3. Martí Juanola-Falgarona, Jordi Salas-Salvadó, Núria Ibarrola-Jurado, Antoni Rabassa-Soler, Andrés Díaz-López, Marta Guasch-Ferré, Pablo Hernández-Alonso, Rafael Balanza, Mònica Bulló. (2014). Effect of the glycemic index of the diet on weight loss, modulation of satiety, inflammation, and other metabolic risk factors: a randomized controlled trial.

  4. López-Alarcón M, Perichart-Perera O, Flores-Huerta S, et al. (2014). Excessive refined carbohydrates and scarce micronutrients intakes increase inflammatory mediators and insulin resistance in prepubertal and pubertal obese children independently of obesity.

  5. Calder, P. C. (2010). Omega-3 Fatty Acids and Inflammatory Processes.

  6. Slavin, J. L., & Lloyd, B. (2012). Health Benefits of Fruits and Vegetables.

  7. Root MM, McGinn MC, Nieman DC, et al. (2012). Combined Fruit and Vegetable Intake Is Correlated with Improved Inflammatory and Oxidant Status from a Cross-Sectional Study in a Community Setting.

  8. Lieke WJ van den Elsen, Hazel C Poyntz, Laura S Weyrich, Wayne Young, and Elizabeth E Forbes-Blom. (2017). Embracing the gut microbiota: the new frontier for inflammatory and infectious diseases.

  9. Slavich GM, Irwin MR. From Stress to Inflammation and Major Depressive Disorder: A Social Signal Transduction Theory of Depression.

  10. Harvard Medical School. (2010). Stress and the sensitive gut.

  11. Mertz, Howard. UNC Center for Functional GI and Motility Disorders. Stress and the Gut.

  12. Woods, J. A., Wilund, K. R., Martin, S. A., & Kistler, B. M. (2012). Exercise, Inflammation and Aging.

  13. Henson J, Yates T, Edwardson CL, et al. Sedentary Time and Markers of Chronic Low-Grade Inflammation in a High Risk Population.

  14. Khazaei M. (2012). Chronic Low-grade Inflammation after Exercise: Controversies.

  15. Mullington JM, Simpson NS, Meier-Ewert HK, Haack M. (2010). Sleep Loss and Inflammation.

  16. Glassman K. (2018). Nutritious Life Studio.


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Vegan Thai Red Curry

This super simple and hearty Thai red curry is packed with bright, fresh flavors for a satisfying, wholesome plant-based meal. It's a total crowd pleaser and holds up super well for make ahead lunches. Vegan and gluten-free friendly!

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Vegan Thai Red Curry

serves 4-6


  • 1 white onion, sliced into strips
  • 2 large garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 2 large bell peppers, sliced intro strips
  • 2 large carrots, sliced diagonally into ovals
  • 2 cups green beans, diced
  • 1 small carton baby portobello mushrooms 
  • 3 tbsp thai red curry paste
  • 2  russet potatoes, diced
  • 2 cans full fat coconut milk
  • 2 big handfuls of spinach 
  • 1.5 cans water (use empty coconut milk can)
  • 2 tbsp liquid aminos (can also use low sodium soy sauce or coconut aminos)
  • juice of 2 limes
  • salt & pepper to tast


  1. Heat 1 tbsp coconut oil in a large dutch oven or deep pan
  2. Add onion and saute for 3-4 minutes to soften
  3. Add garlic and ginger, season with salt and pepper and stir for about 30 seconds
  4. Add peppers, carrots and green beans and saute for 5 minutes
  5. Add mushrooms and season with more salt and pepper
  6. Mix in the red curry pasta and stir to coat vegetables
  7. Mix in coconut milk + water and bring to a boil. Add potatoes and simmer for 10 minutes until the potatoes are cooked through
  8. Add liquid aminos, lime juice and spinach. Add additional liquid aminos if needed.

*Serve over brown basmati rice and enjoy!

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Spring Vegetable Rotini with Garlic Lemon and Goat Cheese


Spring vegetable rotini with garlic lemon and goat cheese

serves 4


  • 1 box Banza chickpea rotini (I also love lentil pasta)
  • 1 head broccoli, cut into florets 
  • 1/4 sweet onion, finely diced 
  • 1 cup green peas 
  • 2 large cloves garlic
  • 1 can of artichoke hearts, drained and chopped 
  • 2 big handfuls of spinach
  • Juice of 1.5 lemons
  • 2-3 ounces goat cheese
  • 1 tsp ed pepper flakes 
  • Salt and pepper
  • Olive oil 
  • Optional: fresh parsley and red pepper flakes


  1. Cook pasta according to package instructions, drain and toss with olive oil to prevent sticking and set aside.
  2. Heat 2 tsp ghee or olive oil in a large pan over medium and add broccoli florets. Sauté  for 2-3 mins. 
  3. Add garlic, onion, salt and pepper and sauté for another 2-3 minutes until broccoli softens
  4. Add frozen green peas, spinach and artichokes to the pan. Saute until spinach wilts.
  5. Add pasta to the pan along with another drizzle of olive oil, lemon juice, goat cheese, salt pepper and red pepper flakes. 
  6. Top with fresh parsley and more red pepper flakes
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Black Bean and Corn Salad

I'll cut right to the chase here -- this zesty Black and Corn Salad full of crunchy veggies should makes it's way into your life ASAP. It's super easy to make (just a little chopping required) and it's full of fun and fresh flavors like cilantro, chili powder, cumin, garlic and fresh lime juice.


You can eat it by itself like I did, use it to top grilled chicken or fish tacos, as a dip (give me allll the tortilla chips) or as a side dish to pretty much anything. Can you tell I really like this salad? 

black bean and corn salad

Serves 4


  • 2 cans black beans (look for no salt added and BPA free cans), drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 2 bell peppers, diced
  • 3-4 stalks of celery, diced
  • 1/4 red onion, finely diced
  • 2 cups baby tomatoes, quartered
  • 1 jalapeno, finely diced
  • 1 head of cilantro, chopped well
  • 1/4 cup olive oil
  • juice of 3-4 limes (depending on how juicy they are and how much you like)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/3 tsp garlic powder
  • salt and pepper to taste
  • 2 avocados, diced


  1. Combine all ingredients except avocado in a large bowl. Let it sit in the fridge for a couple hours to chill before eating. 
  2. Mix in cubed avocado prior to eating.
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Guacamole Greens Salad with a Jalapeno Lime Cilantro Dressing


One of my favorite things to do in the kitchen is to recreate restaurant favorites at home. This is my copycat Sweet Green Guacamole Greens salad and I'm pretty sure I'll be making this on a weekly basis from now on. Sweet Green lovers you know the addiction is REAL.

This salad is significantly cheaper to make at home and I think my Jalapeno Cilantro Lime dressing might give Sweet Green a run for their money!


Guacamole Greens salad with a jalapeno lime cilantro dressing

Makes enough dressing for about 6 servings

Dressing ingredients

  • 1 bunch cilantro (stems are fine! cut off the long pieces at the end)
  • 1/2 cup olive oil
  • juice of 3 limes
  • 1 large clove garlic
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 tsp cumin
  • 1 jalapeno, seeds removed (use less if you don't like spice!)
  • 1/4 tsp salt
  • black pepper to taste

Salad Ingredients

  • Mixed greens
  • thinly sliced red onion
  • baked or chicken breast, diced
  • cherry tomatoes, halved
  • sliced cucumber
  • avocado 
  • corn tortilla chips


  1. Combine dressing ingredients in a food processor and blend until smooth. Set aside.
  2. Combine salad ingredients in desired amounts. 
  3. Toss salad with dressing and enjoy!
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