Post by Loupy on Jul 3, 2018 15:00:30 GMT -7
Berry Protein Salad Bowl (whole30)
From:JESSICA BEACOM @ THEREALFOODRDS.COM/BERRY-PROTEIN-SALAD-BOWL/
Nothing says summer like no-cook meals, huge green salads, and fresh berries. Growing up I literally could not wait until the first strawberries of summer appeared at roadside farm stands and “u-pick” berry farms. My dad still teases me that I would start asking in mid-January and wouldn’t relent until those first strawberries appeared in early June.
In case you’re wondering the same thing, it’s strawberry season right now here in the northern hemisphere and I don’t know about you, but I couldn’t be more excited. This year, we celebrate the arrival of the season with this summer-filled Berry Protein Salad Bowl.
Prep time: 10 min
Total time: 10 min
INGREDIENTS
For the Vinaigrette:
4 Organic Strawberries
3 Tbsp. olive oil or avocado oil
2 Tbsp. champagne vinegar (may substitute white balsamic vinegar)
2 Tbsp. lemon juice
Salt & pepper to taste
For the Salad:
6 cups mixed greens of choice
3-4 cups assorted vegetables of choice (sliced red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, etc.)
¼ cup nuts or seeds of choice
1 cup microgreens or sprouts
2 cups Organic Strawberries, washed, hulled and sliced
1 small avocado, pit removed and sliced
1 8-ounce chicken breast, cooked and chopped
INSTRUCTIONS
In a blender or small food processor, combine vinaigrette ingredients.
Blend until smooth.
Set aside.
Divide the salad ingredients among two salad bowls.
Pour 2-3 Tbsp. vinaigrette over each salad just before serving.
Leftover vinaigrette can be stored in the fridge for up to 4 days.
How to build the berry best salad bowl:
Start with greens (the darker, the better): We like “power” or “super” greens blends, but if that’s not your jam, feel free to add in a sweeter, milder lettuce like red leaf (which still packs a mighty nutrition punch thanks to its dark red/brown color).
Add a rainbow of colors:
Rainbow carrots, purple cabbage, watermelon radishes, richly colored tomatoes of all varieties… anything you can get your hands on. Farmers markets are great places to find new and interesting vegetables that you might not be able to get elsewhere so take advantage of the season and try new things.
Power up with a high-quality protein and healthy fat:
Fat and protein are satiating and they’re an essential part of a balanced diet. Grilled chicken, shrimp or flank steak can all be prepped ahead and kept on hand for easy, no-cook dinners. Avocado adds magnesium, fiber, and potassium to the salad along with satisfying, healthy fat that’s necessary for the absorption of vitamins A, D, E and K.
Mix in some mighty microgreens or sprouts:
Microgreens contain higher concentrations of phytonutrients than their full-grown veggie counterparts making them an excellent source of antioxidants.
Toss in a generous handful of berries:
Strawberries are especially delicious and they hold up well in salads. Try slicing them from top to bottom with their green leafy tops in place for a stunning garnish. Berries are a great way to add healthy carbs to a salad.
Add some crunch:
Any nuts or seeds will do. My current obsession is adding toasted hazelnuts to salads. They’re just so crunchy and delicious. I also like a sprinkle of hemp seeds for a little dose of plant-based omega fatty acids.
Dress it up:
A simple vinaigrette, naturally sweetened with fresh berries, brings it all together without added sugars.
From:JESSICA BEACOM @ THEREALFOODRDS.COM/BERRY-PROTEIN-SALAD-BOWL/
Nothing says summer like no-cook meals, huge green salads, and fresh berries. Growing up I literally could not wait until the first strawberries of summer appeared at roadside farm stands and “u-pick” berry farms. My dad still teases me that I would start asking in mid-January and wouldn’t relent until those first strawberries appeared in early June.
In case you’re wondering the same thing, it’s strawberry season right now here in the northern hemisphere and I don’t know about you, but I couldn’t be more excited. This year, we celebrate the arrival of the season with this summer-filled Berry Protein Salad Bowl.
Prep time: 10 min
Total time: 10 min
INGREDIENTS
For the Vinaigrette:
4 Organic Strawberries
3 Tbsp. olive oil or avocado oil
2 Tbsp. champagne vinegar (may substitute white balsamic vinegar)
2 Tbsp. lemon juice
Salt & pepper to taste
For the Salad:
6 cups mixed greens of choice
3-4 cups assorted vegetables of choice (sliced red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, etc.)
¼ cup nuts or seeds of choice
1 cup microgreens or sprouts
2 cups Organic Strawberries, washed, hulled and sliced
1 small avocado, pit removed and sliced
1 8-ounce chicken breast, cooked and chopped
INSTRUCTIONS
In a blender or small food processor, combine vinaigrette ingredients.
Blend until smooth.
Set aside.
Divide the salad ingredients among two salad bowls.
Pour 2-3 Tbsp. vinaigrette over each salad just before serving.
Leftover vinaigrette can be stored in the fridge for up to 4 days.
How to build the berry best salad bowl:
Start with greens (the darker, the better): We like “power” or “super” greens blends, but if that’s not your jam, feel free to add in a sweeter, milder lettuce like red leaf (which still packs a mighty nutrition punch thanks to its dark red/brown color).
Add a rainbow of colors:
Rainbow carrots, purple cabbage, watermelon radishes, richly colored tomatoes of all varieties… anything you can get your hands on. Farmers markets are great places to find new and interesting vegetables that you might not be able to get elsewhere so take advantage of the season and try new things.
Power up with a high-quality protein and healthy fat:
Fat and protein are satiating and they’re an essential part of a balanced diet. Grilled chicken, shrimp or flank steak can all be prepped ahead and kept on hand for easy, no-cook dinners. Avocado adds magnesium, fiber, and potassium to the salad along with satisfying, healthy fat that’s necessary for the absorption of vitamins A, D, E and K.
Mix in some mighty microgreens or sprouts:
Microgreens contain higher concentrations of phytonutrients than their full-grown veggie counterparts making them an excellent source of antioxidants.
Toss in a generous handful of berries:
Strawberries are especially delicious and they hold up well in salads. Try slicing them from top to bottom with their green leafy tops in place for a stunning garnish. Berries are a great way to add healthy carbs to a salad.
Add some crunch:
Any nuts or seeds will do. My current obsession is adding toasted hazelnuts to salads. They’re just so crunchy and delicious. I also like a sprinkle of hemp seeds for a little dose of plant-based omega fatty acids.
Dress it up:
A simple vinaigrette, naturally sweetened with fresh berries, brings it all together without added sugars.
