As the weather continues to warm, our bodies naturally crave more cooling foods. Salads can serve as excellent, refreshing Summer meals that help you achieve your daily vegetable and protein intake. With the right recipe, salads not only make delicious side dishes, but are also convenient for meal prepping and packing, making them perfect for lunches on the go.
The recipe below is filled with healthy protein from chicken and quinoa and is topped with a tasty lemon basil dressing that gives this salad a light and creamy flavour. For those that are vegan or vegetarian, it can easily be adapted by replacing the chicken with a can of chickpeas instead. Bon appetit!
Ingredients (2 servings)
- 8 ounces baked chicken breast (or one can chickpeas, drained)
- 2 extra handfuls baby arugula
- 1 ½ - 2 cups cooked quinoa
- 1 avocado, sliced
- 1-2 scallions, sliced
- Optional add-ons: oranges, sunflower sprouts, hemp seeds, ground flax, any nuts or seeds
Creamy basil dressing Ingredients
- 1/2 cup basil (packed down tight)
- 2 garlic cloves
- Zest from 1 medium lemon
- 2 Tbsp fresh lemon juice
- 1/3 cup olive oil
- ½ tsp salt, more to taste
- ¼ tsp cracked pepper
- Optional: 1/8 – 1/4 cup sour cream or plain yogurt or vegan sour cream
Directions
- Place basil, garlic and lemon zest in a food processor or blender until finely chopped.
- Pour in olive oil, lemon juice, salt and pepper, and blend to combine. Don’t make it too smooth.
- Place in a bowl or jar and whisk in some sour cream if you want the dressing to be creamy. This dressing will keep for 4 days in the fridge.
- Assemble salad ingredients and add dressing, along with any nuts or seeds that you like.
- Enjoy!
Recipe adapted from: Feasting at Home