Sometimes you really crave a salad as your main course. This is an amazing entree salad. Christy brought this to a dinner with a bunch of vegetarians & vegans in attendance. They were all thrilled to see this protein-packed delicious salad as an entree option! This salad includes healthy fat and all the colors of the antioxidant rainbow.
One of our friends (in fact, our logo designer!) loves to make what she calls “The Big Salad” for dinner. The idea being, greens, protein, salt, crunch, nutrients. If you build things like this into your regular rotation, it can help lower your inflammation and your menopause symptoms with nutrition!
In our version of the Entree Salad, the crispy chickpeas enhance the flavor (and texture) profile of this dish, while at the same time adding phytonutrients that can exert a balancing effect on our hormones. As long as you don’t have an autoimmune disease, try to get cooked or fermented legumes into your diet 3-4/week to help improve sleep, cognitive and vaginal health.
You can also make it seasonal. In the winter, add roasted veggies. In the summer, add summer bounty like fresh farmer’s market tomatoes and peaches. Always add: olives! Seeds! A variety of greens! Healthy fats! And as always, have a pre-made salad dressing in your fridge so that step is already done.
- 1 serving crispy chickpeas see below for link
- 2-3 cups baby spinach
- 1 head romaine lettuce thinly sliced
- 1 head radicchio lettuce
- 2 stalks celery sliced
- 1/2 cup artichoke hearts chopped
- 1/2 cup kalamata olives
- 1/4 cup pistachio nuts shelled
- 1 orange bell pepper thinly sliced
- 1/2 cup cherry tomatoes cut in half
- Combine in large salad bowl and use salad dressing of choice.