Description
This vibrant Weightloss Salad combines fresh mixed greens, crisp vegetables, lean grilled chicken, and a zesty homemade dressing. Packed with nutrients and protein, it’s a perfect light meal for anyone seeking a healthy, flavorful option to support weight loss and overall wellness.
Ingredients
Scale
Salad
- 2 cups mixed greens (such as spinach, arugula, and romaine lettuce)
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 red bell pepper, sliced
- 1/4 red onion, thinly sliced
- 1/2 avocado, diced
- 1/4 cup shredded carrots
- 3 oz grilled chicken breast (or another lean protein like turkey or tofu)
- 2 tbsp sunflower seeds or pumpkin seeds (for crunch)
- 1 tbsp fresh parsley or cilantro, chopped (optional)
Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard (optional, for tang)
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red bell pepper, red onion, avocado, and shredded carrots. Toss everything together to combine evenly.
- Add the Protein: Slice the grilled chicken breast (or your preferred lean protein like turkey or tofu) into bite-sized pieces and add it to the salad, giving it a good protein boost.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, garlic powder, salt, and pepper until well combined. Taste and adjust the seasoning as needed.
- Assemble the Salad: Drizzle the dressing over the salad mixture and toss gently to coat every ingredient with the flavorful dressing.
- Garnish and Serve: Sprinkle sunflower or pumpkin seeds on top to add a satisfying crunch, and garnish with chopped fresh parsley or cilantro if desired.
- Serve immediately and enjoy! This salad is best enjoyed fresh to maintain its crisp texture and bright flavors.
Notes
- You can substitute grilled chicken with other lean proteins such as turkey, tofu, or chickpeas to make it vegetarian or vegan-friendly.
- Feel free to swap out sunflower seeds for pumpkin seeds or nuts like almonds or walnuts for added crunch and nutrients.
- Adjust the amount of dressing to your taste preference to keep the salad light and fresh.
- For a lower-fat option, reduce the olive oil quantity or use a light vinaigrette.
- This salad is best served immediately but can be stored in the refrigerator for up to 1 day; add avocado and dressing right before serving to avoid browning and sogginess.
