Super protein salad with lemon vinaigrette

I hadn’t exercised since I injured my shoulder around Thanksgiving.  After months of alternating, then concurrent, rounds of anti-inflammatory drugs and physical therapy with limited improvement, a cortisone shot finally ended the pain once and for all.

A three month workout hiatus for someone my (ahem) age might as well be six months.  It has been a difficult horse to get back on, and I was so sore after the first day that I thought I was actually ill!

All wussiness aside, I have found this salad to be a lifesaver-filling, low fat, and packed with flavor and protein. Initially inspired by the Canal House, it took off from there with several additions-a plentiful salad that provided lunch for four meals served with toasted naan.

Use the leftover vinaigrette for salads, fish, or vegetables.

super protein salad with lemon vinaigrette

For the vinaigrette

1/2 cup freshly squeezed lemon juice (approximately 2 large lemons)

2/3 cup extra virgin olive oil

1/2 cup lightly packed parsley

4 cloves garlic

2 tsp finely grated lemon zest

1 tsp salt

1/2 tsp freshly ground black pepper

Place all ingredients into blender and mix until well blended.  Add more salt and pepper to taste.  Refrigerate leftover dressing.

for the salad

2-15 ounce cans organic chickpeas, drained and rinsed

1 cucumber, peeled and diced

1 1/2 cups chopped baby spinach leaves

1/2 small container of cherry or grape tomatoes, halved

1/2 jar pitted kalamata olives, drained

4 hard cooked eggs, quartered

sweet pea shoots, if available

1/4 cup chopped fresh chives

Combine all ingredients in a large bowl, add vinaigrette to individual servings as desired.

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One response to “Super protein salad with lemon vinaigrette

  1. Pingback: Highlighting National Salad Month | fiercelyfresh

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