This one didn't disappoint.
I didn't expect to like it so much that I would blog about it. But when you're on a Clean diet, salads are exciting.
This concoction is a perfectly healthy, satisfying lunch. Or dinner. Or breakfast. (Who made up these arbitrary rules appointing certain foods to varying times of the day, anyway?)
It combines different textures and flavors: from the crunchiness of the lettuce, to the softness of the ripe avocado. From the nuttiness of the seeds, to the tanginess of the green onions. You'll find it quite gratifying.
Crunchy. Soft. Nutty. Tangy. You're really off to a promising meal.
Just so you know, this salad is packed with protein: those little black dots aren't cracked pepper, they're chia seeds. You also have some sunflower seeds hiding somewhere in there. I topped it off with cast iron-grilled chicken breast and a generous sprinkling of fresh herbs. Yum, if I should say so myself.
Enjoy making this and sharing it. You can easily use your leftover meat from the BBQ you were enjoying with your dad yesterday. (Happy father's day, by the way, for those who celebrate it.)
And anyway don't we all need to get back into sensible eating after overindulging at the dessert table? Just saying...
Grilled Chicken Avocado and Vegetable Salad
2 large piece of chicken breast, grilled
1 head of romaine lettuce
1/2 cup of carrots, chopped
6 radishes, sliced
3 green onions, finely chopped
1/2 an avocado
1 cucumber, sliced
a handful of parsley and cilantro, chopped
1 tablespoon of chia seeds
1/2 tablespoon of sunflower seeds
and my classis go-to dressing: LOSP
lemon, olive oil, salt and pepper! Easy, light, flavorful, and healthy!
Combine everything in a bowl, toss with dressing. Serve.
You might have noticed I didn't include tomatoes. At the time I made this, I was in the midst of my Clean diet, and so tomatoes were not allowed. Now that I am post-Clean I would include ripe, sweet, cherry tomatoes. Love those.