• 4–6 cups shredded young chard, cut or torn into small pieces
• 1 red pepper – thinly sliced
• 4 radishes- thinly sliced ( or sub-grated carrots or beets)
• 1 cup English cucumber – sliced ( or try shaved fennel)
• 6 cherry tomatoes- cut in half
• 1 avocado- sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives- optional
• 1 cup cooked chickpeas (optional)
• 1 cup chopped Italian parsley ( or sub-half cilantro, basil or mint)
• 1/4 cup toasted pepitas (or slivered almonds)
• optional sprouts
• optional crumbled goat cheese or feta

Lemony Dressing:

• 2–3 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 –2 finely grated garlic cloves
• 1 teaspoon honey (or other sweeteners)
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper to taste