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Berry Protein Salad Bowl

  • Author: Jessica Beacom
  • Prep Time: 10 min.
  • Total Time: 10 min.

Ingredients

For the Vinaigrette:

For the Salad:

  • 6 cups mixed greens of choice
  • 34 cups assorted vegetables of choice (sliced red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, etc.)
  • ¼ cup nuts or seeds of choice
  • 1 cup microgreens or sprouts
  • 2 cups Driscoll’s Organic Strawberries, washed, hulled and sliced
  • 1 small avocado, pit removed and sliced
  • 1 8-ounce chicken breast, cooked and chopped

Instructions

  1. In a blender or small food processor, combine vinaigrette ingredients. Blend until smooth. Set aside.
  2. Divide the salad ingredients among two salad bowls. 
  3. Pour 2-3 Tbsp. vinaigrette over each salad just before serving. Leftover vinaigrette can be stored in the fridge for up to 4 days.

Notes

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Nutrition

  • Serving Size: 1 salad
  • Calories: 478
  • Sugar: 14g
  • Sodium: 301mg
  • Fat: 24g
  • Carbohydrates: 26g
  • Fiber: 9g
  • Protein: 29g