Mediterranean Power Salad

Name: Mediterranean Power Salad
Prep time: 10 min
Yield: 2
Ingredients: 3 larges leaves of kale; 2 cups mixed greens (or other salad greens of your choice); 1 cup cooked quinoa; 1/2 bell pepper, sliced; 1/2 cucumber, sliced; 1 whole avocado, sliced; 1-2 slices red onion, chopped; 1/2 cup marinated artichoke hearts, chopped; 10 kalamata olives

10 minutes

quick-mealvegangluten-free

This salad recipe is delicious, full of protein, and easy to throw together when you need a quick dinner.

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Mediterranean Power Salad

A salad means something different to everyone. To me, it’s a quick, healthy, and pretty filling meal. But that wasn’t always the case. I used to dread eating a salad, only doing so because of my guilty conscious to eat more greens. Back then, my salads were so bland and left me feeling hungry an hour later.

Quinoa was a big game-changer for me. The texture can be a bit weird at first but quickly grew on me. It was just what my salads needed to leave me feeling nourished and full. I cook quite a bit at one time in what might be my favorite kitchen appliance, my rice cooker. Then, we incorporate quinoa here and there throughout the week. Quinoa is a protein-packed powerhouse packed and doesn’t have the side effects that beans produce. Throw in some nuts, and you have a salad full of protein.

The various veggies on this salad can be whatever you have on hand. My go-to veggies for this salad recipe are cucumbers, kalamata olives, artichokes, bell peppers, and avocado (I know, it’s a technically a fruit). Tomatoes and red onions also make wonderful additions. Don’t let the lack of a couple of ingredients hold you back. Use what you have, and try new things. You might just discover your new favorite salad combinations.

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