From Ariana Mejia White
Hey! I live in sweltering Texas. I’m a mom of 3, run a Real Estate Business, crossfitter, investor, mentor, wannabe yogi and just recently opened a retreat center named Wild Soul Sanctuary in Texas Hill Country. To say I’m busy is an understatement. So, I wanted to share with you my favorite - AND EASY- summer salad to share at parties. I am often invited to barbecues, potlucks and pool parties and want to bring something that delicious, but not just a bag of chips and guac. I like to have something easy in my back pocket that is a crowd pleaser (and vegetarian friendly).
A couple ways I have found to modify the recipe- (if you add a gooey egg to the top, its breakfast) add some marinated shrimp or chicken for some protein or double up on the cucumber to make it more filling. Plus, avocado has a special place in my heart because my dad has a tree in his backyard garden!
- 1/4 cup fresh cilantro, and or parsley, roughly chopped
- 1 can (14 ounce) chickpeas, drained
- 4 ears grilled or steamed corn, kernels removed
- 2 cups cherry tomatoes, halved
- 2 Persian cucumbers, diced
- 1 cup cubed feta cheese
- 1 avocado, diced
4 Tbsp extra virgin olive oil
1 shallot, finely chopped
2 tablespoons fresh lemon juice + the zest of 1 lemon
1 pinch crushed red peppers flakes
Kosher salt and black pepper
Sprinkle of Trader Joes Citrusy Garlic Seasoning