Description
This Ultimate Weight Loss Salad Recipe is a vibrant, nutrient-packed meal that combines fresh leafy greens, crunchy vegetables, and a protein boost with quinoa or grilled chicken. Tossed in a tangy olive oil and apple cider vinegar dressing, it’s perfect for a quick, healthy lunch or dinner that supports weight management and overall wellness.
Ingredients
Scale
Salad Base
- 2 cups mixed leafy greens (spinach, kale, arugula, etc.)
- 1/2 cup cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 avocado, sliced
- 1/2 cup shredded carrots
Protein and Crunch
- 1/4 cup roasted chickpeas (or any other preferred legume)
- 1/2 cup cooked quinoa or grilled chicken breast (for extra protein)
Dressing
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
Garnish (Optional)
- Fresh herbs (cilantro, parsley)
Instructions
- Prepare the Salad Base: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, avocado, and shredded carrots to create a colorful and nutritious foundation.
- Add Protein: Top the salad with your choice of cooked quinoa or grilled chicken breast. This addition provides essential protein to keep you full and satisfied.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until well combined, forming a zesty and light dressing.
- Assemble the Salad: Drizzle the dressing evenly over the salad, then toss gently to coat all the ingredients without mashing the avocado.
- Add Crunch and Fiber: Sprinkle the roasted chickpeas or your preferred legume on top to add a satisfying crunch and boost the fiber content for digestive health.
- Serve: Garnish with fresh herbs such as cilantro or parsley if desired, and serve immediately to enjoy the freshness and vibrant flavors of the salad.
Notes
- For a vegan version, use quinoa and roasted chickpeas instead of grilled chicken.
- To reduce fat content, use less olive oil or substitute with a light vinaigrette.
- Roasted chickpeas can be seasoned with spices like paprika or cumin for extra flavor.
- This salad is best eaten fresh to preserve the texture of the avocado and greens.
- Variations can include adding nuts or seeds for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
