Olive Magazine

Eat well everyday

Swedish dill salad

SERVES 1 | PREP 15 MINS | NO COOK EASY |

2 large handfuls of mixed greens
400g tin of chickpeas, drained and rinsed
½ cucumber, diced
8 cornichons or mini gherkins, sliced
2 radishes, thinly sliced into semicircles
handful of marinated artichokes
1 avocado, cut into bite-sized pieces
DRESSING
2 tbsp extra-virgin olive oil
2 tsp runny honey
1 large lemon, juiced
1 tbsp dijon mustard
TOPPINGS
handful of toasted pumpkin seeds
small handful of feta, crumbled
small handful of dill, torn into small pieces

1 To make the dressing, mix together all the ingredients in a bowl.

Put the

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