Simple & healthy doesn’t mean boring & bland. This salad is easy to make, nutritious and loaded with flavor. To go with last weeks recipe, Lemon Dill Grilled Swordfish, this salad is the side dish Kelly and Jay whipped up to pair with their entrée. If you wanted to add more substance to the salad, mix with orzo to feed a crowd. Shaved parmesan or crumbled feta would also be a great addition to this already delicious salad.
- 2 Zucchini, diced
- 1 Pint Cherry Tomatoes, halved
- 1/4 Cup Red Onion, diced
- 1 Can Chickpeas, rinsed
- Fresh Dill, to taste
- Juice of 3 Lemons
- 1/3 Cup Extra Virgin Olive Oil
- Salt & Pepper
Dice, Chop, & mix. Add olive oil, lemon juice, salt & pepper to taste!