A salad doesn’t need to just be a side dish or a precursor to your main meal, this salad is powerful enough to stand on it’s own while not only filling you up but it packs a good amount of important protein, fiber, nutrients and most of all — flavor.
I like adding in lots of ingredients into my salad to keep my taste buds alive with flavor and texture and this one certainly does the trick. Best of all you can change a few ingredients to alter the taste. For instance while in this version I used black beans I have also used kidney beans, garbanzo beans (or chickpeas) and even navy beans. You can also change up the nuts – here I used sliced almonds but have also used chopped walnuts and sliced roasted unsalted peanuts.
I also like the texture combination of the creamy avocado and soft beans along with the crunchiness of the celery and almonds.
While we have had this for dinner on several occasions’ I really like this as a quick lunch on my light calorie days.
What You’ll Need
- 2 Cups of Romain Lettuce
- 1 Cup Organic Baby Spinach
- ¼ Cup Chopped Onion
- ¼ Cup Black Beans
- ½ Cup Roasted Chicken
- ¼ Avocado
- Celery Stalk
- 1 Tbsp Sliced Almonds
- 2 Tsp Olive Oil
- 1-1/2 Tbsp Balsamic Vinegar
- Fresh Ground Tellicherry Black Peppercorns
What to Do
- Chop or tear the lettuce into bite size chunks
- You can also chop the Baby Spinach into smaller sizes if you prefer
- Add chopped onions, chopped celery, rinsed black beans, and diced avocado
- Heat your chicken (or you can use cold if you prefer)
- Top with almonds, olive oil, vinegar and fresh ground pepper
Serves 1
Nutritional Information (per serving)
| Protein | 30 g |
| Fiber | 11 g |
| Carbs | 29 g |
| Fat | 24 g |
| Calories | 445 |
{ 2 comments… read them below or add one }
That salad looks fabulous! I always like adding some apple or crasins to my salads. I like that little sweetness!!
Ohhh – I love the idea of adding some apple as I always have some around. That is certainly something I am going to have to try.