Protein-Powered Salad Recipe

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, cheddar cheese, or pepitas would be delicious additions!

TIP:  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 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 lb (450 g) choice of chopped/shredded pre-cooked protein (chicken, beef, pork, shrimp, etc.)
• 2 celery stalks, chopped
• 1 carrot, sliced
• 1 avocado, chopped
• 4 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, protein, 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.

Enjoy!