I didn’t measure anything in the making of this salad. I was just experimentsing in the kitchen and ended up loving how it came out. But everything pretty much depends on how much you want to make.



  • Extra virgin olive oil  

  • Salt  

  • Black Pepper  

  • Minced garlic  


  • Spring Mix

  • Avocado Hass  (as many as preferred)

  • 1 Canned unsalted Chickpeas  

  • Brown Jasmin Rice  

  • 1 Lime  

  • 1 Belgian Endive (normal endive will be fine) 

  • Bagel sesame seeds (sold at Trader Joe’s) 



(Nothing is measured because it all depends on how much you want to make.)

Brown Rice  

(You can cook the rice however you normally do. These instructions is for the rice to come out a little harder to give the salad some crunchiness.)

To cook the brown rice, get a pot and put the rice ( 1-2 cups, whatever you prefer) and a tablespoon of olive oil and sauté it for about 3 minutes on high. Then pour the water and let the rice cook, put some salt and minced garlic. Cover when the water reaches rice level. 


(The measurements depend on how much you want and how big your salad is.)

Add the olive oil, salt, pepper, and minced garlic in a small dish and stir.  Leave it aside.


Place everything in a bowl. Place as much as you want of the spring mix in a bowl, 1 Belgian endive (chop half and the other half just separate them and leave them whole), pour the canned cooked chickpeas, cut the avocados and add them to the bowl. I used 3 small avocado hass for 4 servings. Place as much of the rice as you want. Sprinkle with bagel sesame seeds, add the dressing and one wedge of the lime in the bowl and stir.