Description
A nourishing and vibrant meal combining leafy greens, colorful vegetables, and protein, topped off with a creamy element for added richness.
Ingredients
Scale
- 2 cups leafy greens (spinach, kale, or mixed greens)
- 1 cup colorful vegetables (bell peppers, cherry tomatoes, shredded carrots)
- 1 cup protein (chickpeas, black beans, grilled chicken)
- 1 avocado or ½ cup Greek yogurt
- Fresh herbs (cilantro or parsley)
- Spices (cumin, paprika)
Instructions
- Prep Your Ingredients: Wash and chop your greens and vegetables into bite-sized pieces. Dice your avocado and, if using canned beans, drain and rinse them thoroughly.
- Cook Your Protein: Heat a non-stick skillet over medium heat. Add proteins and season with salt and pepper. Cook until golden—about 5-7 minutes for chicken or 3-5 minutes for canned beans. Remove from heat.
- Mix Your Greens: In a large bowl, combine leafy greens, colorful veggies, and cooked protein. Toss gently.
- Add Creaminess: Spoon in the creamy element and gently fold it into the mixture.
- Season and Serve: Sprinkle fresh herbs and additional spices over the salad. Serve immediately or chill for later.
Notes
Can be prepped the night before. Keep the creamy element separate until serving. Customize with nuts, seeds, or crumbled feta.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg