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Fresh Fields Salad

Fresh Fields Salad

The Fresh Fields Salad celebrates crisp textures and vibrant flavors in every bite. Fresh Green Leaf lettuce creates a soft, mild base that feels refreshing and light. Slices of creamy avocado blend smoothly with the greens, while crisp cucumber and sweet green grapes bring a cool, juicy contrast. Roasted chickpeas add a golden crunch and subtle nuttiness, balancing the salad with protein and a hearty bite. Thin shavings of parmesan cheese melt gently into the mix, and ribbons of fresh basil add a bright, herbal lift that wakes up the senses.
This salad brings together creamy, crunchy, and juicy elements for a harmonious eating experience. Each ingredient is chosen to offer color and nutrition, while the basil leaves give the salad an aromatic finish. Enjoy this bowl as a nourishing main course, or serve it alongside grilled shrimp or lemon-herb chicken. Pair it with a simple Basil-Lemon Vinaigrette for a zesty, fragrant accent.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Salad
Calories: 408
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Green Leaf lettuce washed and torn
  • 1/2 ripe avocado sliced
  • 1/3 cup seedless green grapes halved
  • 1/2 cup cucumber thinly sliced
  • 1/2 cup cooked chickpeas drained and rinsed
  • 1 tablespoon olive oil (for roasting chickpeas)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoon s fresh basil leaves cut into ribbons
  • 2 tablespoon s tablespoons shaved parmesan cheese
  • Pinch sea salt and black pepper
  • 2 tablespoons tablespoons Basil-Lemon Vinaigrette (or dressing of choice)

Equipment

  • Chef’s knife
  • Cutting Board
  • Vegetable peeler
  • Baking sheet
  • Mixing bowls
  • Tongs
  • Salad spinner (optional)

Method
 

  1. Preheat the oven to 400°F. Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, shaking halfway through, until golden and crisp. Cool to room temperature.
  2. Place Green Leaf lettuce in a large salad bowl. Add sliced cucumber, green grapes, and avocado.
  3. Scatter roasted chickpeas over the salad, then sprinkle with shaved parmesan cheese.
  4. Add basil ribbons, reserving a few for garnish.
  5. Drizzle with Basil-Lemon Vinaigrette and gently toss the salad with tongs until combined.
  6. Top with the remaining basil. Adjust seasoning to taste and serve immediately.

Notes

Basil is the featured herb in this salad. It has a sweet, peppery flavor with hints of mint and clove. To get the best aroma and flavor, slice basil leaves into thin ribbons just before adding them to the salad. Toss most of the basil in with the greens, and save a few leaves to scatter on top as a final touch. Fresh basil is sensitive to heat and air, so prepare it at the last minute for maximum color and aroma.
Basil is rich in vitamin K and contains vitamin A, vitamin C, and small amounts of magnesium and iron. According to research in Nutrients (2019), basil offers anti-inflammatory and antioxidant properties due to compounds like eugenol and rosmarinic acid. These antioxidants help protect cells from oxidative stress and may support heart health. Basil also contains essential oils that have been studied for antibacterial benefits. Combining basil with Green Leaf lettuce, avocado, chickpeas, and grapes gives this salad a wide range of nutrients, including healthy fats, fiber, plant protein, and minerals. The Fresh Fields Salad brings together fresh flavor, creamy and crunchy textures, and beautiful color, making it both satisfying and nourishing for any meal.

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