Power Salad Recipes

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VEGETARIAN ARUGULA CHICKPEA POWER SALAD



Vegetarian Arugula Chickpea Power Salad image

The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.

Provided by Min Kwon, M.S., R.D.

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 11

1 15-ounce can no-salt added chickpeas beans
1 large ripe avocado, pitted and diced
1/4 cup diced red onion
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 cup arugula
1/4 cup sliced cucumbers
1/4 cup cooked quinoa
1/4 cup sliced strawberries
1/4 cup sliced cherry tomatoes1 tablespoon crumbled feta
Balsamic vinegar, for drizzling, optional

Steps:

  • Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
  • Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
  • Reserve the remaining chickpea and avocado salad for another purpose.

Nutrition Facts : Calories 362 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 135 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 13 grams, Sugar 5 grams

POWER SALAD BOWL



Power Salad Bowl image

This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.

Provided by Alli Shircliff

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 20m

Yield 1

Number Of Ingredients 12

1 cup finely chopped kale
½ cup cooked quinoa
½ cup garbanzo beans
½ red bell pepper, chopped
1 carrot, grated
1 hard-boiled egg, chopped
½ lemon, juiced
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
½ teaspoon maple syrup, or to taste
salt and ground black pepper to taste

Steps:

  • Arrange kale, quinoa, garbanzo beans, red bell pepper, carrot, and egg in a bowl.
  • Whisk lemon juice, olive oil, parsley, mustard, maple syrup, salt, and pepper together in a small bowl until dressing is well mixed. Pour dressing over salad.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 72.5 g, Cholesterol 212 mg, Fat 22.9 g, Fiber 14.8 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 784.9 mg, Sugar 7.8 g

CHOPPED POWER SALAD



Chopped Power Salad image

Chop your salad and mix up the dressing in your food processor for a quick and healthy lunch.

Provided by NickiSizemore

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 12

3 cups cauliflower florets
3 cups broccoli florets
2 carrots, chopped
1 clove garlic, peeled
⅔ cup lightly packed fresh cilantro leaves
⅓ cup lightly packed fresh parsley leaves
½ cup extra-virgin olive oil
⅓ cup golden raisins
⅓ cup toasted pumpkin seeds
⅓ cup apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Pulse cauliflower in a food processor until finely chopped, about 15 to 20 pulses. Scrape into a large bowl. Pulse broccoli until finely chopped, about 15 to 20 pulses. Scrape into bowl. Process carrots until finely chopped, about 10 seconds. Scrape into bowl.
  • With food processor running, drop garlic through feed tube to chop. Scrape down sides. Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables. Add oil, raisins, pumpkin seeds, vinegar, salt, and pepper to bowl and stir until well combined. Let stand 10 minutes.

Nutrition Facts : Calories 420 calories, Carbohydrate 25.7 g, Fat 33.8 g, Fiber 6 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 368.3 mg, Sugar 12.9 g

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