This salad is both light and hearty. It makes a great main dish salad. It's especially easy to through together with a little pre-prep. For example, cooking the quinoa the night before (2 cups water/1 cup quinoa), roasting or grilling a chicken the night before or if you're short on time and energy, purchasing a pre-roasted organic chicken will make many meals.
Get creative with adding other veggies and herbs. I love fresh cilantro and basil and sometimes I'll just get a bit overindulgent and add a ton of fresh, chopped herbs.
4 cups chopped Romaine lettuce
1 cup cooked quinoa
1 cup cooked organic chicken, shredded or chopped
¼ cup fresh mint, chopped
½ medium cucumber, peeled, seeded, and chopped
4 green onions, chopped
½ avocado, cut into small cubes
Fresh herbs – chopped (cilantro, mint, basil) about ½ cup total
About 12 baby plum tomatoes, quartered
1/4 cup lime juice
2 tablespoons honey
1 teaspoon red wine vinegar or Dijon mustard
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
¼ cup plus 2 tablespoons olive oil (or combo olive oil and avocado oil)
1 teaspoon fresh ginger, finely minced
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
Toss together all of the salad ingredients. Whisk together all of the dressing ingredients (or use a mason jar and shake together). Start with gently tossing ¼ cup dressing with salad and add more as desired.
Fun additions include: crumbled feta cheese, chopped asparagus, sunflower seeds, pine nuts, nitrite-free salami
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