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💜

Crispy smashed potato salad with spicy peanut sauce, edamame, and fresh herbs. High protein, high fiber, gluten free, with tips for resistant starch. A true gateway salad that feels hearty and super satisfying.

Crispy Potato Salad with Spicy Peanut Sauce

1.3 lb baby potatoes

olive oil

carrot

cucumber (finely diced)

mint (finely chopped)

cilantro (finely chopped)

scallions (finely chopped)

peanuts (roughly chopped)

tbsp peanut butter (or tahini for nut-free option)

tbsp fresh ginger (chopped)

garlic (peeled)

tsp tamari (low sodium preferred)

dairy-free milk (soy milk used)

tbsp Sriracha (or hot sauce of choice)

Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking them with excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely. (I usually do this a few hours before starting the recipe so they are well cooled.)

Preheat the oven to 400°F (200°C fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. Spread the potatoes on the tray. Using a sturdy mug or glass, smash the potatoes flat. Generously brush or spray with olive oil. Bake on the top rack for about 30 minutes, or until golden and crispy (see notes).

Prepare the edamame: Place the edamame in a heatproof bowl and cover with boiling water for 5 minutes. Drain and set aside.

Make the peanut sauce: In a small blender, combine the peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and Sriracha. Blend until smooth. (Alternatively, finely mince the ginger and garlic and whisk everything together by hand.)

Assemble the salad: In a large serving bowl, combine the edamame, carrot, cucumber, mint, cilantro, scallions, crispy potatoes, chopped peanuts, and peanut sauce. Toss gently and serve immediately for the best texture.

This is definitely a five-star recipe. It’s so quick and easy to do, really pretty and colorful and the flavors just work so well together. I’m in love with your recipes, so many of them have ended up on our meal rotation already (tomorrow it’s apple baked oats for breakfast and tiramisu overnight oats for lunch in the office - can’t wait 😋).

Fabulous recipe Jas 
Followed to a tee
Had my own basil and mint growing also spring onions 
Served with warm  rye sourdough and dukha 
Will be on my Xmas table as it looked sensational in a shallow wooden bowl

Another great recipe, this one is seriously tasty and will definitely be on repeat!!! ❤️

This is my happy day go to! its so good! thanks for sharing!

This is pure food heaven, I could eat it every day ❤️

I made this dish tonight. My husband is not a cilantro fan, so I did not include it. It was absolutely delicious! The smashed potatoes are fantastic! I cannot wait to make this again!

https://www.youtube.com/watch?v=I-0lNb8rS2M

This Cottage Cheese Salad is a fresh, creamy, and protein-packed dish made with cottage cheese, crisp cucumbers, juicy cherry tomatoes, red onion, herbs, and a light vinaigrette. It’s a quick and healthy recipe perfect for lunch, a light dinner, or a refreshing side dish.

Cottage Cheese Salad 

cottage cheese (2%

cucumber, chopped (about 1 Persian cucumber)

cherry tomatoes, halved

red onion, finely diced

white wine vinegar

extra virgin olive oil

dill

flaky sea salt

black pepper

Wash and prepare the vegetables by chopping the cucumber, halving the cherry tomatoes, and finely dicing the red onion.

Add the cucumber, cherry tomatoes, and red onion to a medium mixing bowl.

Sprinkle the vegetables with sea salt and cracked black pepper, then gently toss to combine.

In a separate bowl, add the cottage cheese and white wine vinegar and stir until well combined.

Using a slotted spoon, transfer the vegetable mixture on top of the cottage cheese to avoid excess liquid.

Gently fold the vegetables into the cottage cheese until evenly mixed.

Drizzle the salad with extra virgin olive oil.

Top with freshly chopped dill or parsley and an additional pinch of black pepper if desired.

Serve immediately as a light meal, side dish, or dip with bread or pita chips.

Top 5 high protein salad recipes from across the web

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Top Tags

Sesame-Ginger Edamame Carrot Salad ...

Jalapeño Ranch Salad w/ Adobo Chick...

Edamame Salad

Crispy Potato Salad with Spicy Pean...

Cottage Cheese Salad

Top 5 high protein salad recipes from across the web

The most viewed high protein salad recipes by Recipe Cart users, saved from over 20,000 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

Crispy Potato Salad with Spicy Pean...

Cottage Cheese Salad

The most viewed high protein salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine