Salads don’t have to be a boring staple in your efforts to meeting your fitness results. Fresh vegetables, healthy fats, lean protein options paired with a light dressing and herbs can create many options to bring satisfaction. Give some flavor and variety to your salads with the options below to help kick boredom on your plate while meeting nutrition needs for your efforts in the gym.
Avocado Bacon Chicken Salad
- 2 cooked chicken breasts chopped
- 2 Avocado, chopped
- 1-2 cups diced veggies of choice (celery, carrot, etc)
- 2-3 slices cooked lean nitrate free bacon, chopped
- 1 Tablespoon Italian Seasoning or chili powder
- 3 Tablespoons Lemon juice
- 3 Tablespoons olive oil
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon Fresh cracked black pepper
- Add all of the ingredients to a large bowl and toss well to combine. Serve with lettuce wraps, raw veggies (as dip) or low carb tortilla
Asian Chicken Chopped Salad
4 cups coleslaw mix (cabbage with shredded carrots)
1 c shredded red cabbage
1/2 red bed pepper, thinly sliced
1 c shredded chicken breast
1/4 c slivered almonds
2 green onions, finely sliced
1 Tbsp sesame seeds (optional)For dressing:
1/4 c coconut or Braggs aminos
2 Tbsp rice vinegar
2 Tbsp extra virgin olive oil
1/2 Tbsp sesame oil
1 tsp minced garlic
1 tsp grated fresh ginger
3 large pitted dates
1. For the salad, place all ingredients in a large bowl or serving dish and toss to combine.
2. For the dressing, combine all ingredients in a small blender or food processor
3. Process dressing until dates are completely ground and dressing is a slightly creamy texture.
4. Salad is best when salad and dressing are combined just before eating
Grilled Teriyaki Pork Lettuce Wraps
1 pork tenderloin (about 1 pound)
1/3 cup low sodium teriyaki sauce, plus more for serving
1 head Bibb or Boston lettuce (if unavailable, use green/red leaf lettuce)
2 cups shredded crisp vegetables (carrots, Napa cabbage, radishes and/or cucumbers)
1/2 cup chopped fresh herbs (any combination basil, cilantro, mint or chives)Method:
1. Combine pork and teriyaki sauce in a bowl or resealable plastic bag and refrigerate for at least 1 hour and up to 1 day.
2. Prepare a grill for medium heat cooking.
3. Remove pork from marinade and discard leftover marinade.
4. Grill pork, turning frequently, until browned all over and cooked through, about 12 minutes; if pork browns too quickly, move it to a cooler part of the grill.
5. Transfer pork to a cutting board, cover loosely with foil and let rest 10 minutes. Cut into thin slices, and then cut the slices into thin strips. Meanwhile, rinse 12 of the largest lettuce leaves.
6. Pat leaves dry and place them on a large platter. Top each with shredded vegetables, pork and herbs. Drizzle with additional teriyaki sauce and serve.