Ingredients
- 2 cups leafy greens (spinach, kale, romaine, or arugula)
- 4–6 oz grilled chicken breast, canned tuna/salmon, tofu, or hard-boiled eggs
- 1/2 cup cooked quinoa, chickpeas, lentils, or black beans
- 1/2 avocado, sliced
- 1/2 cup chopped vegetables (cherry tomatoes, cucumbers, bell peppers, red onion, shredded carrots)
- 1/4 cup roasted sweet potatoes or beets (optional)
- 2 tbsp chopped almonds, walnuts, or pumpkin seeds
- 2 tbsp crumbled feta, goat cheese, or shredded mozzarella (optional)
- 2 tbsp olive oil, balsamic vinegar, lemon juice, or yogurt-based dressing
Instructions
- Start with a base of leafy greens in a large bowl.
- Add your choice of protein: grilled chicken, eggs, beans, tuna, or tofu.
- Layer in a variety of vegetables for color and texture.
- Top with nuts, seeds, or cheese for added protein and crunch.
- Drizzle with your favorite dressing.
- Toss everything together and serve immediately or store components separately for meal prep.
Notes
- Store dressing separately to keep salad fresh for meal prep.
- Use at least 20–30g of protein per serving for a true high-protein meal.
- Swap ingredients to fit dietary needs—plant-based proteins work great too.
- Salad components can last 3–4 days in the fridge when stored properly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (plus extra if roasting or cooking protein)
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl (1/2 of recipe with chicken and beans)
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
