broccoli, florets chopped
cucumber, peeled, thinly sliced
Roasted cashew halves
For the avocado dressing:
3/4 cup Greek yogurt
1 avocado, mashed
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Chop up veggies and place in glass tupperware container at night for lunch the next day.
Place 1/4 of dressing mixture in a small container.
Top with protein of choice about 3 oz.
For vegan option you can keep it as is or add 1/2 cup chickpeas or black beans
Dressing makes 4 servings.