Serves 2
2 cups carrot-cabbage slaw blend (discard any dressing)
1 cup sliced radishes
1 cup sliced celery
1 large cucumber, sliced
½ small red onion, thinly sliced
½ bunch parsley, finely chopped
1 avocado, mashed
3 tablespoons Apple Cider Vinaigrette
Sea salt and black pepper, to taste
1 15-ounce BPA-free can chickpeas, drained and rinsed
Omnivore Option: 6 ounces cooked, peeled baby shrimp
Add slaw, radishes, celery, cucumber, onion, parsley, avocado, vinaigrettes, salt, and pepper to a medium mixing bowl, then toss until well combined. Top with chickpeas, then shrimp if desired, and serve.