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Ingredients For the salad 10-15 cups mixed baby greens 2 ripe avocados, pitted and sliced 1 large english cucumber, sliced 1 1/4 cup grape tomatoes, washed and sliced 12 ounces marinated artichoke hearts, drained and quartered 6-8 strips cooked sugar-free and nitrate-free bacon, cooled and chopped 3-5 grilled chicken breasts, seasoned with salt and pepper (or a Whole30 compliant seasoning mix), cubed For the Dressing 1/4 cup + 2 tablespoons plain tahini 1/4 cup + 2 tablespoons tablespoons extra virgin olive oil 2 tablespoon fresh lemon juice 1/2 teaspoon sumac 1/2 teaspoon fine sea salt 1/4 teaspoon cumin Generous pinch ground black pepper 1/4 cup water, or more or less, as needed to achieve desired consistency Instructions Assemble the salads by dividing the baby greens between 5 bowls

Place in pre-heated oven and bake for 35 40 minutes or until golden brown

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