Serves 2
Three slices of an iceberg lettuce are cut into smaller pieces.
One Cucumber, grated with the skin on.
One Gourmet Tomato sliced and cut into smaller pieces.
One large carrot, grated on the large oblong holes on the grater.
One Avocado, skin removed, and use a teaspoon to roughly cut into smaller pieces.
Prepare the four-bean mix and chickpeas by emptying both into a colander and rinsing them under cold running water to remove the accompanying sauce. Combine both chickpeas with the four-bean mix, then use four tablespoons to pour it into the salad.
Dressing:
One tablespoon of extra virgin olive oil, a squeeze of one small lemon juice, half a teaspoon of raw sugar, a pinch of Himalayan pink rock salt, and one teaspoon of Bragg’s apple cider vinegar. Thoroughly mix together and pour over the salad. Combine well with the salad and serve.