Description

Super hearty and full of flavor and texture from vegetables, beans, and salami, this Italian-style salad comes complete with a zesty vinaigrette dressing.

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• ½ pound provolone cheese, cut into 1/2-inch cubes
• 3 ounces dried salami, cut into 1/2-inch cubes
• 1 romaine heart, diced, bitter parts discarded
• 1 head radicchio, diced
• ¼ head broccoli, diced
• 1 pint cherry tomatoes, halved
• 1 hothouse cucumber, peeled and diced
• 1 carrot, peeled and diced
• 3 radishes, diced
• 10 pitted kalamata olives
• 1 avocado, diced
• 5 tablespoons olive oil
• 1 lemon, juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon liquid amino acids (such as Bragg®)
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 5 sprigs oregano, leaves only

Instructions

1. Combine garbanzo beans, provolone cheese, salami, romaine, radicchio, broccoli, tomatoes, cucumber, carrot, radishes, and olives in a large mixing bowl. Gently mix in avocado.
2. Combine olive oil, lemon juice, Dijon mustard, vinegar, liquid amino acids, salt, and pepper in a lidded jar. Cover the jar and shake to mix. Add oregano and close the jar; shake vinaigrette well.
3. Add 2/3 of the vinaigrette to the salad and toss; taste salad before adding more. Plate and serve.