Another week just flying right by and here we are now well into JuuuuuLiiiieeeee. I am orijj from Fl so that was my best literary attempt at conveying a southern accent. Anyhow.. New week new way to spice up your menu.. I have two  plant based salads this week.. That seems weird to write but I think you get it..Hope you enjoy them as much as I did and do!

Now here's to it!

Chickpea Summer Delight

What you’ll Need:

• -marinated artichoke hearts

• -peas

• -1 can of chickpeas

• -tomatoes

• -cucumbers

• -red onion

• -spinach

• -arugula 

• -basil *or* mint

• -mayo

• -lemon

• -mustard 

directions:

In a pan add enough oil from the artichoke jar to coat the bottom of the pan, heat until hot then drain the can of chickpeas and add to the pan with an equal amount of peas. (if peas are frozen, add these first to defrost, once ice has melted away add chickpeas) saute with salt and pepper until chickpeas are at desired texture (soft but firm!). Set aside to cool to room temp

Add remaining ingredients together for salad, except for artichokes. Since they're wet from the oil they've been sitting in, these will wilt the salad, you'll want to add these last with the chickpeas and peas. Just chop artichokes and set aside.

 I usually chop the herbs into thin strips but up to you and your preference really.. personally the more the beeter for me!

For the Dressing- 

Dressing is one and half heaping teaspoons of mayo, a squidge of yellow mustard and the juice of a lemon wedge, mix this up together well, then, while stirring the mixture, drizzle in the oil from the artichokes until it reaches desired texture, then add chickpeas, peas, artichokes, and dressing to salad, toss, serve immediately.

This Salad is perfect as a Dinner Salad. And keeps you full for hours! I should know, I just made it and ate it at 7pm and was good for the rest of the night.. Super Flavorful and fun to make!

And This unlikely duo will have you second guessing me.. but trust i would never steer you wrong..

avocado papaya dream team

what you need:

+ Ripe Avo

+ Strawberry Papaya

+ Balsamic Vinaigrette

directions:

After scooping the seeds out of the papaya, use the spoon to scoop out the flesh of this delish and sweet fruit. Next I suggest cubing your Avocado, however slices work too, again preference. I like to plate my papaya first and lay the avo on top, a drizzle of balsamic and Viola!

I also suggest just a sprinkle of rock salt.. I’ve never been to Italy, but this dish makes me feel like I am somewhere over sea’s , its light, different, and very tasty. A def Dish On A Mish.. and a must try! Hope you enjoy! LMK below!