high protein salad

Crisp edamame carrot salad is a fresh, vibrant and high-protein option any time of the year. The salad comes together in little time and can be enjoyed as a side or as the main event.

Sesame-Ginger Edamame Carrot Salad {vegan, high protein}

frozen shelled edamame

carrot,

sesame oil

rice vinegar

soy sauce

maple syrup

ginger ginger

red chile, seeds removed, chopped

gem lettuce bunches, leaves

avocado; halved, pitted, thinly sliced crosswise

cilantro leaves

salt & pepper

Prepare the edamame according to package directions until...

Prepare the edamame according to package directions until tender; drain and rinse under cold water. Transfer to a clean dish towel to pat dry and then place in a large bowl. Refrigerate while preparing the other elements.

Using a vegetable peeler, cut the carrot into...

Using a vegetable peeler, cut the carrot into ribbon strips. For extra crispness, place in a bowl of ice water until ready to use.

In a small jar, shake together the sesame...

In a small jar, shake together the sesame oil, vinegar, soy sauce, maple syrup, ginger and optional chile until blended.

When ready to serve, drain and pat the...

When ready to serve, drain and pat the carrot ribbons dry. Add to the bowl of edamame along with the lettuce, cucumber, avocado and cilantro. Add the dressing, gently tossing to coat. Season to taste with salt & pepper.

If desired, sprinkle with sesame seeds.

A fresh & filling salad that tastes like summer. 

Jalapeño Ranch Salad w/ Adobo Chicken

Chicken Breasts, ~500 g

Salt, 5 g

Chipotles in Adobo, 10 g

Mayonnaise, 10 g

Cumin, a sprinkle

Sour Cream, 100 g

Mayonnaise, 15 g

Lime juice, 1/2 lime

Jalapeños, 1/2

Cilantro, 10 g

Dill, 3 g

Salt, a sprinkle

Lettuce, undefined

Tomatoes, undefined

Red Onions, undefined

Black Beans, undefined

Tortilla Chips, undefined

Prep the chicken

After dicing the chicken into small cubes, mix it in a bowl with the salt, minced adobo chilies, mayo, and cumin. The mixture should coat each piece of chicken.

This effectively marinates the chicken but will also help with browning during cooking.

You can move on to cooking the chicken right away, or optionally let it marinate overnight.

Cook the chicken

Add the marinated chicken cubes to a pan or griddle over high heat. 

Allow them to sear undisturbed for a few minutes or until color develops on one side, then flip them periodically to finish cooking through and get color on different sides.

Once cooked through, set the chicken bites aside to rest.

Make the dressing

Add all jalapeño ranch ingredients to a blender or food processor and pulse until smooth. 

Taste and adjust with salt and more lime juice, if needed. If it's too thick, adjust the consistency with a splash of water.

Assemble & serve

Prep or gather any remaining salad components you'd want to add.

On a bowl or plate, layer your desired amount of each salad ingredient and toss or drizzle with the jalapeño ranch. 

Enjoy.

https://www.youtube.com/watch?v=lO2WWK1nGSA&t=89s

I have three high-protein salads you can eat all summer long. Two are made with chicken and another with crispy tofu that may have my favorite dressing of the three.

Healthy Lunches for the dog days of summer.

This Edamame Salad is a plant-based powerhouse filled with protein and fiber to keep you full and satisfied! It&#39;s easily customizable so you can add in your favorite veggies to use up what you already have on hand.

Edamame Salad

quinoa (uncooked)

edamame

cabbage

½ cup of chopped cilantro (loosely packed)

onions

carrots

cashews

mint

peanut butter (creamy

garlic

milk

lime juice

½ inch fresh ginger (or 1/2 teaspoon of dried ginger)

optional:

Cook your quinoa according to package directions. I like to use broth instead of water to give the quinoa extra flavor. Let cool.

Bring a large pot of water to a boil. Add in the edamame and let simmer for 4 minutes. Drain and let cool (you can also cool them by running them under cold water). I like mine to still have a little warmth to them but cool them entirely for a cold salad.

Meanwhile make the dressing by combining all of the ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together if you first finely mince the garlic and ginger.

In a large bowl, combine the quinoa, edamame, cabbage, cilantro, green onions, carrot and mint. Toss to combine.

Once ready to enjoy (I suggest saving the sauce until you’re ready to eat the salad), toss on the peanut dressing and top with chopped cashews or peanuts. ENJOY!

Wow wow wow!
This salad is so amazingly delicious and filling.
Thank you for always providing us with healthy yummy recipes.
I feel I can always rely on your recipes to be delicious and for someone who eats plant based it’s so important and time saving💜

Top 3 high protein salad recipes from across the web

The most viewed high protein salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sesame-Ginger Edamame Carrot Salad ...

Jalapeño Ranch Salad w/ Adobo Chick...

Edamame Salad

Top 3 high protein salad recipes from across the web

The most viewed high protein salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame-Ginger Edamame Carrot Salad ...

Jalapeño Ranch Salad w/ Adobo Chick...

Edamame Salad

The most viewed high protein salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine