High-Protein Salads

Salads are a great light meal for the springtime, but you don’t want them to be TOO light. Check out the hearty salads below. Salad #3 is vegan!

Steak Salad

by Healthy Recipes

Ingredients

Vinaigrette:

• 1 tablespoon red wine vinegar
• 1 garlic clove minced
• 1 teaspoon Dijon mustard
• ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil extra-virgin

Salad:

• 4 cups mixed salad greens
• ½ cup cherry tomatoes halved

Steak:

• 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
• ½ teaspoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 2 tablespoons olive oil
• 1 pound top sirloin steak cubed into 2-inch piece

Instructions

Prepare the vinaigrette:

1. In a small bowl, whisk together the vinegar, garlic, Dijon mustard, salt, and pepper. Add the olive oil in a slow, steady stream, whisking constantly until the dressing is emulsified. Set aside.

Prepare the salad:

1. Arrange the mixed greens and tomatoes on a large serving platter. Set aside.

Cook the steak:

1. In a large bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Add the steak cubes and toss to coat.
2. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak cubes. Cook until done to your liking. I suggest cooking for 2 minutes per side for medium-rare. Don’t overcook, or the steak will be dry and chewy.
3. Remove the cooked steak cubes from the skillet and arrange them on the salad. Whisk the vinaigrette one more time and drizzle it on top. Serve immediately.

Lemon Herb Mediterranean Chicken Salad

by Cafe Delites

Ingredients

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 4 cups Romaine (or Cos) lettuce leaves, washed and dried
• 1 large cucumber diced
• 2 Roma tomatoes diced
• 1 red onion sliced
  1 avocado sliced
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
• Lemon wedges to serve

Instructions

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Edamame Crunch Salad

by Avocado Skillet

Ingredients

Salad ingredients

• 2 cups cooked and shelled edamame
• 1 bunch cilantro – finely chopped
• 1 red bell pepper – diced
• 1 small red onion – finely chopped
• 1 cup cashews – roughly chopped can sub pumpkin or sunflower seeds if you are allergic to nuts

Ginger Miso Dressing

• 1 inch piece of ginger
• 1 garlic clove
• 2 small carrots – roughly chopped
• ⅓ cup rice wine vinegar
• ⅓ cup neutral oil I used avocado
• 2 tablespoon miso
• 1 tablespoon tahini sub sesame oil, peanut butter or omit if allergic

Instructions

1. Add all of your dressing ingredients to a food processor or blender and blend until smooth.
2. Mix dressing with the rest of your salad ingredients.