Eating Well Magazine
1 minute read
22 Jan 2020
9:49 am

Recipe: Flat-belly salad

Eating Well Magazine

TIP: The ingredients in this salad provide a good balance of fibre, protein and healthy fats.

Flat-belly salad


TIME 30min

LEVEL Medium


2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
1 tablespoon minced shallot
¼ teaspoon salt
¼ teaspoon pepper
¼ cup extra-virgin olive oil
8 cups mixed salad greens
1 can artichoke hearts, rinsed and
halved or quartered
1 cup rinsed no-salt-added chickpeas
1 avocado, chopped
2 hard-boiled eggs


1. Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined.
2. Add salad greens, artichokes, chickpeas and avocado.
3. Grate the eggs through the large holes of a box grater into the bowl. Toss gentlyto combine.

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