***Recipe***
Energizing Protein-Powered Salad
I’m always looking for
delicious, healthy, and quick lunch recipes! How about you?
I had to share this one
because it’s a winner in all three categories.
Plus, you can use it as a
jumping-off point for including other ingredients. Roasted red
peppers, feta cheese, or pepitas would be delicious additions!
TIP #1: If you want to
boost the protein, just add 1 or 2 more hard-boiled eggs.
TIP #2: As written, this
isn’t the best make-ahead salad because of the avocado, which can
turn color and get extra-mushy if it sits for more than a couple of
hours. Either leave out the avocado or add it just before eating!
Energizing Protein-Powered Salad
(makes 2-4 servings)
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
1 garlic clove, minced
¼ tsp each salt and pepper
¼ cup (60 ml) extra virgin olive oil
8 cups (140 grams) salad greens
1 14 oz. (400 g) can artichoke hearts, rinsed and halved or quartered
1 cup (170 g) rinsed no-salt-added chickpeas
2 celery stalks, chopped
1 carrot, sliced
1 avocado, chopped
2 hard-boiled eggs, chopped
In a large bowl, add the
vinegar, mustard, garlic, salt, and pepper. Gradually add the oil,
whisking until well combined.
Add the salad greens,
chickpeas, celery, carrot, avocado, and eggs and toss to coat with
dressing.
All that’s left to do is
sit down and devour it. 🙂
Let me know what you think.
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