Protein Crunch Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 3 servings

Category: Lunch, Main Course Cuisine: American

DESCRIPTION

Simple salad that can be turned into a full meal or a fun side with a main meal. Crunchy, flavorful and will keep you coming back for more.

INGREDIENTS

SALAD BASE

1 bag salad mix ((a crunchy mix with cabbage works well)*)

1/4 cup shredded carrots

1/4 shallot, minced

Juice of half a lime

Pinch salt

Handful diced cilantro

1/2 cucumber, sliced

3–4 servings protein of choice ((I used 1 can rinsed and drained chickpeas))

PEANUT DRESSING

2 tbsp peanut butter

Juice of half a lime

2 tsp soy sauce

1/2 tsp garlic powder

1/2 tsp ground ginger

2 tsp maple syrup

2 tsp hot sauce

2–3 tbsp water

INSTRUCTIONS

Add contents of bagged salad mix, carrots, shallots, cilantro, salt and lime juice to a bowl and toss together then set aside.

In a separate cup or bowl, combine all dressing ingredients and whisk together until smooth (feel free to add a little more water if you want the dressing thinner).

Pour dressing on top of salad ingredients and with hands "massage" into greens to help break them down and soften them, about 2-3 minutes.

Add in protein and cucumber, then toss together before serving.

NOTES

Any protein choice works really well with this salad. I love adding baked tofu, chickpeas, white beans, lentils and tempeh the most.

Feel free to serve or toss in some grains like quinoa, baked sweet potato or have a whole grain roll with it.

You can swap out the peanut butter for any nut or seed butter to accommodate allergies.

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