This salad isn’t just a pile of greens, it’s a vibrant explosion of flavor and nutrients designed to energize your body and keep you glowing from the inside out.
Ingredients:
- Salad Base:
- 2 cups mixed greens (arugula, spinach, kale)
- 1 cup chopped romaine lettuce
- Veggie Powerhouse:
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1 red bell pepper, sliced
- 1/2 cup shredded carrots
- 1/4 cup crumbled red onion
- Protein Punch:
- 4 oz grilled chicken breast, sliced (or chickpeas for vegetarian option)
- Energy Boosters:
- 1/4 cup quinoa, cooked
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Method:
- Prep the Base: Wash and chop your salad greens. Arrange them in a large serving bowl.
- Veggie Power: Add in your chopped tomatoes, cucumber, bell pepper, carrots, and red onion.
- Protein Time: Layer on your sliced chicken breast (or chickpeas) for a satisfying protein punch.
- Energy Boost: Top it all off with cooked quinoa, walnuts for healthy fats, and sweet bursts of dried cranberries.
- Dress to Impress: In a separate container, whisk together olive oil, lemon juice, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to your taste.
- Toss and Serve: Drizzle the dressing over your salad and toss gently to coat everything evenly. Serve immediately and enjoy the vibrant flavors and energizing effects!
Tips:
- For a creamier dressing, whisk in a tablespoon of plain Greek yogurt.
- Want to add more crunch? Include some sliced sugar snap peas or a handful of sunflower seeds.
- Feeling adventurous? Swap the chicken for grilled salmon or tofu cubes.
- This salad is perfect for meal prep. Simply store leftover dressing and chopped ingredients separately in the refrigerator for up to 3 days.
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