Ingredients: 15 grams almonds,1/2 avocado,5 ml balsamic vinegar,1/4 cup (30 grams) cheddar cheese,1/2 cup (113 grams) cooked kidney beans,150 grams mixed greens,10 ml olive oil,15 grams roasted salted cashews,2-3 sundried tomatoes,2 dashes (or more if you like it hot!) Tabasco
Instructions:
- Rinse and drain the kidney beans, cut the sundried tomatoes, and tear the slice of cheese into small pieces.
- Put the mixed greens in a bowl and top with kidney beans, sundried tomatoes, cheddar cheese, and nuts.
- Mix together the olive oil, balsamic vinegar, and hot sauce in a small bowl.
- Pour the dressing over the salad.
- Fast, easy, and healthy– one of my favorite lunches!
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