Description
A nutrient-packed salad bowl that combines lean protein, fresh vegetables, and wholesome grains for a balanced, energizing meal. This salad is perfect for a light lunch or dinner, offering a mix of textures and flavors to keep you satisfied while fueling your body.
Ingredients
Units
Scale
- 2 cups mixed greens (spinach, arugula, kale)
- 1 cup cooked quinoa
- 1 grilled chicken breast, sliced (or substitute with chickpeas for a vegetarian option)
- 1 hard-boiled egg, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 avocado, cubed
- 2 tablespoons roasted pumpkin seeds
- 1/4 cup crumbled feta cheese (optional)
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
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Prepare the Base:
- In a large bowl, combine the mixed greens and cooked quinoa.
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Add Proteins & Veggies:
- Arrange the grilled chicken slices, hard-boiled egg, cherry tomatoes, cucumber, red onion, and avocado on top of the greens.
- Sprinkle roasted pumpkin seeds and crumbled feta (if using) over the salad.
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Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
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Toss and Serve:
- Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Serve immediately for the freshest taste.
Notes
- For a vegetarian version, replace chicken with extra chickpeas or tofu.
- You can prepare quinoa and grilled chicken ahead of time for a quick meal assembly.
- Adjust the veggies and protein based on seasonal availability or personal preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 110 mg