Weekly Winner:  A Perfect Power-Packed Punch of Lunch

We all have them.  Those derailing weekends.  Weekends where you totally planned on staying on track – eating healthy and exercising.  Getting outdoors, breathing fresh air, and revitalizing yourself for the week ahead.  Then, well…there are street fairs, baseball games, barbecues, air conditioning to relax in , and chilled wine and beer in the fridge.  Monday comes along and it is time to redeem yourself.  This is the salad to do that with.  Basically, if it’s healthy for you, it’s in this salad.  But more importantly– it is delicious. This does not seem like a punishment for your over-indulging, it actually seems like a reward for surviving it all! Good for you! You made it!  Now let’s get your act back together!

I have to admit I wasn’t sure how blueberries and tomatoes would work together but with everything else going on it this salad (poppy seeds, chickpeas, avocado, sunflower seeds, etc…) it just works.  It also makes every bite a bit different.

No surprise the recipe comes from Cooking Light Magazine.  The article was focusing on salads you can take to work with you but since I work in the kitchen — packability isn’t a problem.  I just needed to transport it to the table. Therefore I didn’t bother layering, I just mixed it all together.  However I did pack up a bunch of this salad for a client who will take it to work.  And no doubt will love every bite!

Packable Power Salad

Serves 4

Ingredients

1/4 cup extra-virgin olive oil

1/4 cup cider vinegar

2 tablespoons fresh lemon juice

1 tablespoon honey

1 1/2 teaspoons poppy seeds

1 teaspoon minced shallots

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 cup rinsed and drained chickpeas

1 cup cooked quinoa

4 cups packed fresh baby spinach

1 cup fresh blueberries

1 cup chopped heirloom tomato

2 tablespoons roasted, salted sunflower seeds

3/4 cup thinly sliced ripe peeled avocado

2 ounces feta cheese, crumbled (about 1/2 cup)

2 tablespoons chopped fresh mint leaves

Procedure:

1. Combine first 8 ingredients in a small jar. Cover with lid; shake well.

2. Combine chickpeas, quinoa, and 2 tablespoons dressing; toss well.

3. Arrange 1 cup spinach in each of 4 quart-size containers. Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture. Cover and refrigerate until ready to serve. Drizzle each serving with about 2 1/2 tablespoons dressing.

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1 Comment (+add yours?)

  1. Shil
    Aug 15, 2016 @ 06:35:31

    Looks healthy and delicious!

    Reply

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