Name: Flat-Belly Salad
Total time: 20 min
Ingredients: 2 tablespoons cider vinegar; 2 teaspoons whole-grain mustard; 1 tablespoon minced shallot; ¼ teaspoon salt; ¼ teaspoon pepper; ¼ cup extra-virgin olive oil; 8 cups mixed salad greens (about 5 ounces); 1 (14 ounce) can artichoke hearts, rinsed and halved or quartered; 1 cup rinsed no-salt-added chickpeas; 1 avocado, chopped; 2 large eggs hard-boiled eggs

This salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately and make sure your veggies are thoroughly dried before packing them together.

Flat-Belly Salad

cider vinegar

whole-grain mustard

shallot

salt

pepper

olive oil

salad greens (about 5 ounces)

(14 artichoke

chickpeas

avocado, chopped

eggs eggs

Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.


I followed the recipe as is and it turned out great. Very filling.

This salad is very tasty however it is quite small. It would be a good side salad but for a whole meal it left me hungry.

Tasty satisfying. I prepped everything but only mixed enough for one salad now I can easily make this salad for 4 days this week. The dressing was quite good too.

This super-filling salad has the perfect balance of fiber, protein and healthy fats. 

Flat-Belly Salad

Total: 20 minutes

Author : Hilary Meyer

Ingredients

Instructions

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