Avocado Clam Salad
"I created this easy California-cuisine inspired recipe when I was spending way too much time on pregnancy nutrition. It's a great source of iron, fiber, protein, Vitamin C, Vitamin B6, and Vitamin B12."
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
4 cups
- Serves:
- 3
ingredients
- 1 avocado
- 1 (15 ounce) can chickpeas (garbanzo beans)
- 5 ounces baby clams, drained (2 pouches)
- 1⁄4 cup sunflower seeds
- 1 tablespoon lemon juice
- 1⁄2 teaspoon dried cilantro (or 1 1/2 tsp fresh)
- 1⁄4 teaspoon garlic powder
directions
- Cut & peel avocado.
- Drain excess liquid off chickpeas & clams.
- Combine all ingredients. Serve chilled (or immediately, if you're too hungry.).
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RECIPE SUBMITTED BY
Since leaving for college, I've enjoyed becoming familiar with new types of foods. My husband's family served several American classics that I hadn't eaten much growing up, and in southern California, we got to know international cuisines, like Indian and Thai. I used to follow recipes as exactly as possible, but then I started making substitutions for medical dietary restrictions, and now I'm even creating my own recipes.
