An Ideal Lunch Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

3 celery stalks, very thinly sliced

1 cup chickpeas (equivalent 14-ounce can), drained/rinsed

3 handfuls arugula or shredded romaine lettuce

1/3 cup toasted pepitas or almonds

15 black olives, chopped

1/2 small red onion, finely diced

1 small head of broccoli florets, blanched

1 medium clove garlic, smashed

1 tablespoon white miso

1 tablespoon mirin

1 tablespoon brown rice vinegar

big pinch of ground cumin

1/3 cup / 80 ml plain yogurt

1-2 tablespoons heavy cream, or to taste

1 small ripe avocado, sliced

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