Description
A refreshing and nutritious High-Protein Tomato & Basil Salad featuring juicy grape tomatoes, creamy avocado, marinated artichokes, chickpeas, fresh herbs, and crunchy pistachios, all tossed in a tangy mustard-lemon dressing. Perfect as a light meal or a side dish, this salad is vibrant, packed with protein, and easy to prepare in just 25 minutes.
Ingredients
Salad Ingredients
- 1 pint grape tomatoes, halved
- Salt, to taste
- 1 large avocado, cubed
- ½ cup marinated artichoke hearts (jarred or canned), quartered
- 1 cup chickpeas (cooked or canned, drained)
- 6 mint leaves, chiffonade
- 7 basil leaves, chiffonade
- ⅓ cup pistachios, chopped
- Black pepper, to taste
Dressing Ingredients
- 3 tablespoons avocado oil (or extra-virgin olive oil)
- 1 ½ tablespoons grain mustard
- 1 ½ tablespoons fresh lemon juice
Instructions
- Salt the tomatoes: Transfer the halved grape tomatoes to a large sieve. Add a generous dash of salt and rub the tomatoes to coat them evenly. Set aside to drain for at least 15 minutes. After draining, rub them lightly again while squeezing to remove extra juice. Reserve this tomato juice for the dressing.
- Make the dressing: In a medium bowl, combine the reserved tomato juice, avocado oil, grain mustard, and fresh lemon juice. Whisk well to form a smooth, tangy dressing.
- Combine the ingredients: Add the salted tomatoes, cubed avocado, quartered artichoke hearts, chickpeas, chiffonade mint, chiffonade basil, and chopped pistachios into the bowl with the dressing. Toss gently to combine all ingredients evenly. Season with salt and black pepper to taste. Serve immediately.
Notes
- Salting the tomatoes helps draw out excess moisture and intensifies their flavor.
- You can substitute avocado oil with extra-virgin olive oil if preferred.
- Use canned chickpeas for convenience; just rinse and drain before adding.
- Chiffonade technique means slicing herbs into thin ribbons for better texture and flavor distribution.
- For added protein, consider adding grilled chicken or feta cheese, if not keeping it vegetarian.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including draining time)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
