Kristi Whitley

Healthy Living


This is another of our favorite summer meals, made with freshly harvested veggies from the garden.

Preparation Time:  15 minutes Chilling Time:  1 hour Servings:  6-8

1 cup cherry tomatoes, cut in half
1 cup shredded kale, or other tender greens
1 zucchini, chopped
1 cup broccoli florets
½ cup chopped green onions
1 (15 ounce) can garbanzo beans, drained and rinsed
1 tablespoon chopped Kalamata olives
3 tablespoons red wine vinegar
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh cilantro
6-8 gluten free or corn tortillas

Hot sauce as needed, to taste

Place the vegetables and beans in a large bowl.  Sprinkle the olives over the vegetables.  Combine the vinegar, garlic, parsley and cilantro in a small bowl.  Pour over the vegetables and toss to mix.  Cover and chill for at least one hour before serving. To serve, place a line of the vegetable mixture down the center of a tortilla. Drizzle with hot sauce, if desired, roll up and eat.

Variations:  Try this with cucumber instead of the zucchini.  If you don’t have kale or bok choy, use romaine lettuce instead.  Use a few tablespoons of chopped avocado in place of the olives, or leave them out for a lower fat meal.