Energizing Protein-Powered Salad
courtesy of Truve Fitness Studio, Oakland, CA
(makes 2-4 servings)
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
1 garlic clove, minced
¼ tsp each salt and pepper
¼ cup (60 ml) extra virgin olive oil
8 cups (140 grams) salad greens
1 14 oz. (400 g) can artichoke hearts, rinsed and halved or quartered
1 cup (170 g) rinsed no-salt-added chickpeas
2 celery stalks, chopped
1 carrot, sliced
1 avocado, chopped
2 hard-boiled eggs, chopped
In a large bowl, add the vinegar, mustard, garlic, salt, and pepper. Gradually add the oil, whisking until well combined.
Add the salad greens, chickpeas, celery, carrot, avocado, and eggs and toss to coat with dressing.