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MY LATEST LUNCH OBSESSION…

You can use this recipe as a jumping-off point for including other ingredients. Roasted red peppers, feta cheese, or pepitas would be delicious additions!

TIP #1: If you want to boost the protein, just add 1 or 2 more hard-boiled eggs. 

TIP #2: As written, this isn’t the best make-ahead salad because of the avocado, which can turn color and get extra-mushy if it sits for more than a couple of hours. Either leave out the avocado or add it just before eating!

Energizing Protein-Powered Salad

(makes 2-4 servings)

  • 2 Tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 garlic clove, minced
  • ¼ tsp each salt and pepper
  • ¼ cup (60 ml) extra virgin olive oil
  • 8 cups (140 grams) salad greens
  • 1 14 oz. (400 g) can artichoke hearts, rinsed and halved or quartered
  • 1 cup (170 g) rinsed no-salt-added chickpeas
  • 2 celery stalks, chopped
  • 1 carrot, sliced
  • 1 avocado, chopped 
  • 2 hard-boiled eggs, chopped

In a large bowl, add the vinegar, mustard, garlic, salt, and pepper. Gradually add the oil, whisking until well combined. 

Add the salad greens, chickpeas, celery, carrot, avocado, and eggs and toss to coat with dressing. 

All that’s left to do is sit down and devour it. 🙂 

Let me know what you think.

Enjoy!

Lyonel Lumarque

www.GetLyonStrong.com

PS: Ready to take the next step in your wellness/fitness journey?  Fill out our Pre Qualification Form to see if we make a good fit.

LYONEL LUMARQUE

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