During our latest trip to NYC, Billy and I enjoyed Sweetgreen for lunch a few times. I got the hummus crunch salad every time. It was so delicious I had to make a copycat recipe. Maybe I should call it the “elevated hummus crunch salad” instead, because I made a few tweaks and I think it’s even better than the original (don’t tell Sweetgreen)!
Ingredients
Serving size: Serves 4
- 1 large bunch of kale
- 1/2 c green olives
- 1/2 c black olives
- 1/2 c kalamata olives
- 1 c pickled red onion
- 1 cucumber, diced
- 1 c multicolor cherry tomatoes
- 1 bunch of fresh basil
- 1/2 c pesto (homemade or from a jar)
- 1/2 c garlic hummus
- 2 avocados, sliced
- Optional: crushed croutons
- Optional: salt & black pepper, to taste
Directions
- Wash and dry all the produce.
- In a large bowl, massage the kale in pesto. You can grab a jar at the store or make your own. I made the pesto from the Running on Veggies cookbook – I love that it’s fresh, there’s minimal oil, and there’s added protein with the peas blended in.
- Dice the cucumber.
- Add the cucumber, tomatoes, olives, pickled red onions and fresh basil to the bowl of dressed kale. Toss well.
- Top with sliced avocado and a scoop of garlic hummus. Optional – add salt and black pepper. If you want the “crunch” part of the hummus crunch salad, you can add some crushed up croutons.
- Serve for a meal, or meal prep for lunches all week!
Let me know what you think of my Copycat Hummus Crunch Salad. I seriously love hearing from you when you make HxH recipes. Let me know in the comments below or send me a message on Instagram @healthbyhaven. Enjoy!
