Protein Packed Detox Salad

After a tough workout, the last thing you want is to fudge it up by making an unhealthy food choice. After years of paying $12-$14 for the salad bar at Whole Foods, I have finally become a master in salad making. Or at least I think so. And if you are anything like me, super indecisive, this process can be overwhelming and disappointing if you don’t have the right ingredients. Salads are not only a great way to get your daily fill of veggies but also very versatile. This simple salad recipe is my go to for any quick meal and can be switched up multiple ways depending on taste, preference, or simply based on the ingredients left in your fridge.

Ingredients:

  • 1 red bell pepper diced
  • 1 cucumber peeled & chopped
  • About a cup of cherry tomatoes sliced in halves
  • About a cup of chopped mushrooms
  • 1/2 a cup of green onions chopped
  • 1/2 a cup of red onion chopped
  • A bundle of Kale roughly chopped
  • A bundle of Iceberg Lettuce roughly chopped
  • 1 cup of Feta cheese
  • 1 avocado sliced
  • 1 1/2lbs of chicken ( I use the Perdue grilled chicken strips when I am pressed for time but I often will make balsamic chicken in the crockpot for added flavor)

*Optional Ingredients*

  • 1 cup of crumbled bacon
  • 1 cup of crispy chickpeas
  • 1 cup of chopped walnuts, almonds, pistachios etc.
  • 1 cup of cranberries
  • 1 cup of quinoa
  • chicken could be substituted for tuna, steak, or tofu

Dressing:

  • About 3/4 cup of extra virgin olive oil
  • 1 1/2 tablespoons of balsamic vinegar
  • 1 teaspoon of minced or powdered garlic
  • A dash of salt & pepper
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of red wine vinegar
  • 1 teaspoon of honey
  • half of a lemon juiced

 

Like Elaine from Seinfeld, I am a fan of a big salad and I will make extra’s to keep throughout the week! All of these ingredients, both the salad and dressing, are interchangeable. Paired with a cold and crisp rosé, this basic salad recipe is a summertime must!

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