Summer Chopped Salad

INGREDIENTS

4-8 cups cabbage ( cone #4)  or lettuce, chopped

1/2 cup fresh basil + parsley, chopped

2 tablespoons mint chopped

2 ears grilled corn or raw corn , kernels removed from the cob

1 1/2 cups tomatoes, chopped

1 red pepper, chopped

1 cucumber cone #3

3/4 cup fresh blackberries or blueberries

1 peach, finely chopped

1 jalapeño, seeded + chopped fine

1 1/2 cups cooked chickpeas- garbanzo beans (or one 14 oz can rinsed + drained)

1/2 cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, almonds or pistachios

Dressing:

1/4 cup olive oil

1 tablespoon apple cider vinegar

2 teaspoons maple syrup

1/2-1 teaspoon chipotle chili powder

1-2 cloves garlic, minced or grated

1 lemon, juiced

salt and pepper, to taste

1 avocado, pitted + chopped

Optional: 4-6 ounces crumbled  daiya cheese

1.      In a large bowl combine the cabbage or lettuce, basil, parsley, mint, grilled corn, tomatoes, red pepper, blackberries or blueberries, peach, jalapeño and chickpeas.

2.      In another small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk until combined.

3.      Once ready to serve, pour the dressing over the salad and toss well. Add the avocado and cheese crumbles and gently toss once more. Serve.