This loaded salad is inspired by sunny California and the wonderful things that grow there. This is a phase 3 salad (or phase 2 vegetarian), easily made phase 2 without the chickpeas.
Start with a base of mixed baby greens. This is just the beginning. Add all of the following: pressure cooked chickpeas (optional), sliced hard-boiled pastured egg, sliced avocados, slivered almonds (blanched), broccoli sprouts, sliced radishes, shredded carrots, and chopped fresh chives.
For dressing, whisk together: 1/2 cup almond milk yogurt, 2 tablespoons water, 2 tablespoons apple cider vinegar, and 1 tablespoon extra-virgin olive oil (California, of course!). Season with salt and pepper. Source. Autumn Boyle