Spinach salad, chickpeas with mushroom vinaigrette

Serving: 1 serving

Cook-time: 10 min

Author: Delicooks

Fresh autumn salad with green leaves and protein, accompanied by an adaptogenic mushroom vinaigrette that provides additional nutrients and benefits.

Ingredients

Preparation

• 100g baby spinach
• 100g feta cheese
• 5-6 radicchio leaves
• 1 cup cooked chickpeas
• 6 tomatoes cherry
• 1 teaspoon of Energy elixir
• 1 teaspoon of Dijon mustard (optional)
• 1 lime
• Extra Virgin Olive Oil
• Pepper
• Salt

1. Wash the leaves and dry them.
2. Cut the feta cheese into small cubes.
3. Cut the cherry tomatoes into half or quarters.
4. For the vinaigrette: mix 2 tablespoons of oil, half a lime, 1 teaspoon of Energy elixir, a pinch of salt and a pinch of Dijon mustard if desired. Mix well.
5. Place all the ingredients in a salad bowl, dress with the vinaigrette and mix gently.