Crunchy Summer Salad

Summer is basically here and we need juicy, fresh and (most importantly) filling salads to keep our beach bodies fuelled! This quick chopped salad is easy to prep and can be eaten as is, or as an awesome lettuce boat/sandwich/wrap filling. It even tastes perfect paired with crackers or ahem chips. This dish has a great balance of protein, carbohydrates and fats to keep you satiated and nourished as well as a healthy dose of micronutrients like vitamin K and calcium. Not to mention antioxidants like vitamin C, which is one key part of protecting your skin this summer from harsh elements. As if this wasn’t enough, this dish serves up a sweet dose of fibre as well to keep your insides clean and running smoothly!

Ingredients

1 cup chicken, shredded OR  1 cup chickpeas, smashed
1 apple, diced
1/2 red onion, minced
1 avocado, diced
1 stalk of celery, diced
4″ piece of cucumber, diced
2 tbsp black sesame seeds
2 tbsp pecans, chopped
2 tbsp parsley, chopped
1/4 cup mayonnaise OR egg-free spread
1 large wedge of lemon
salt and pepper to taste

How To Make It:

  1. Ensure all ingredients are cut to size. If this is a sandwich/wrap filling, it is fine to leave pieces slightly larger that directed. If this is going to be eaten with crackers, mincing/chopping ingredients finer will allow for easier eating.
  2. Add mayonnaise, parsley and sesame seeds to a large bowl. Squeeze lemon juice from wedge into bowl and mix ingredients.
  3. Add the remainder of ingredients to bowl and mix until everything is evenly coated. Add salt and pepper to taste. Enjoy!
    Makes 2 large portions.

 

 

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