Cook’s Notes: This is my new favorite meal salad. It is so delicious and satisfying. It is also wonderful for dinner parties. To make this for a crowd, start with 1 head romaine lettuce, finely chopped, and 1 bag of baby spinach. Load the salad up freely with raw vegetables: use 1 avocado and the entire 15 oz can of chickpeas. Place the cheese, seeds, and flaxseed aside in small bowls, so people can add their own amounts.
- Use roasted and hulled sunflower seeds instead of pepitas.
- Use turkey instead of chicken (turkey is considered to be another superfood)
- Omit the poultry altogether to make it a vegetarian salad (we do this for parties)
- Add any or all of the following: shredded cabbage (coleslaw mix), whole corn kernels (drained and rinsed if canned), cucumber slices, or slivers of red onion.
Combine the following ingredients:
2 cups spring mix lettuce
2 cups baby spinach
6 oz cubed rotisserie chicken
2/3 cup canned chickpeas, rinsed
1 cup grape tomatoes
1 cup shredded carrots
1 red bell pepper (seeded and diced)
1/2 avocado (cubed)
2 T grated cheddar cheese
4 T roasted and hulled pumpkin seeds (pepitas)
2 T ground flaxseed
Toss salad lightly with curry vinaigrette dressing or any other salad dressing. Divide tossed salad into two portions.
Lunch menu: Serve each salad portion with 2 Wasa crisp-breads (or any other grain serving) and 1 fruit serving per person.
Source: Adapted from the Superfoods Rx book