We’re always on the lookout for delicious, healthy, and quick lunch recipes. This recipe is 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.
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