| ITALIAN CHOPPED SALAD |
The only chopped salad recipe you'll ever need! Pickled things, crunchy bits, salty bites, double protein sources, crispy lettuce, and creamy cheese. All drizzled with a tangy Italian vinaigrette. It's absolutely delicious!
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Recipe makes two servings (easy to double for four servings!)
Macros per salad:
556 cals - 32g fat - 37g carbs - 30g protein
Ingredients:
4 cups lettuce
1/2 cup artichoke hearts, chopped
1/2 cup pepperoncini, chopped
1/2 cup grape tomatoes, chopped
1/4 cup red onion, sliced thin
10-12 olives, chopped
1 cup chickpeas
1 package deli meat (156g)
60g vegan mozzarella, cubed
Dressing:
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1 tbsp oregano
1 clove garlic
1/4 tsp salt
1/4 tsp black pepper
Recipe:
Prepare all the salad ingredients by chopping into cube sizes. For the deli meat the slices come stacked tightly together, I like to keep the stack sealed and slice it into cubes from there. It makes for a thick and "meaty" bite in the salad!
Divide the salad ingredients across two bowls or meal prep containers.
Dressing:
Add everything to a high speed blender and blend until smooth.
Serve:
If you're eating the salads right away drizzle the dressing over the two bowls. For meal prep keep the dressing aside until ready to eat!
Meal prep tip: If you're taking the salad with you to work and don't have a small salad dressing container simply pour the dressing into the container first then layer the salad on top. When ready to eat just toss and mix everything together well!
Enjoy!
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