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Vibrant New Years Eve Snacks Dinner Bowl with Zesty Honey Mustard

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A colorful and fresh snack bowl packed with veggies, protein, and a tangy honey mustard dressing, perfect for New Year’s Eve celebrations or quick dinners.

Ingredients

Scale
  • 4 cups mixed greens (baby spinach, arugula, or kale) (120g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 medium cucumber, sliced thin (about 200g)
  • 1 cup shredded carrots (100g)
  • 1 cup cooked chickpeas, rinsed and drained (165g)
  • 1 large avocado, diced
  • 1 medium red bell pepper, thinly sliced (about 150g)
  • 1/4 cup roasted nuts (almonds or cashews), roughly chopped (30g)
  • 2 tablespoons fresh herbs (cilantro or parsley), chopped
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil (60ml)
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Rinse all fresh produce under cool water. Dry the mixed greens using a salad spinner or paper towels.
  2. Slice the cherry tomatoes in half, thinly slice the cucumber and red bell pepper, shred the carrots, and dice the avocado.
  3. Rinse and drain cooked chickpeas well to remove any excess starch or canning liquid.
  4. In a small bowl or jar, combine honey, Dijon mustard, apple cider vinegar, olive oil, lemon juice, minced garlic, salt, and pepper. Whisk vigorously or shake until creamy and emulsified. Adjust salt or honey to taste.
  5. In a large mixing bowl, toss mixed greens with cherry tomatoes, cucumber, red bell pepper, shredded carrots, and chickpeas.
  6. Drizzle about half of the honey mustard dressing over the salad and toss gently to coat.
  7. Gently fold in diced avocado to avoid mashing it.
  8. Sprinkle chopped roasted nuts and fresh herbs on top for texture and aroma.
  9. Serve immediately or chill. If serving later, keep dressing separate until just before serving and drizzle remaining dressing over each bowl.

Notes

For extra crunch, roast chickpeas with olive oil and spices for 10-15 minutes. Avoid overdressing to keep veggies crisp. Add avocado just before serving to prevent browning. Dressing can be made ahead and stored in fridge for up to 3 days. For vegan option, replace honey with maple syrup or agave nectar.

Nutrition

Keywords: New Years Eve, snack bowl, honey mustard dressing, healthy, easy recipe, vegetarian, gluten-free

Find it online: https://blairrecipes.com/vibrant-new-years-eve-snacks-dinner-bowl-with-zesty-honey-mustard-perfect-easy-recipe/