Recipe: B’s Legendary Salad

Everyone I give this recipe to says they can no longer eat another salad because this one is too damn good! The base of the salad is the same (see bold ingredients below), and you are welcome to add whatever toppings, veggies, or proteins you want to make it even better! TIP: in the winter I LOVE to add roast sweet potatoes and beets for a heartier meal

The salad I brought to family christmas 2024 - so I KNEW I would get my fibre in to keep my gut and blood sugar happy

✔ 30g Protein | 10g Fiber | 20g Healthy Fats | 30g Carbs

Ingredients

• 1 cup mixed greens

• ½ cup shredded carrot

• ½ chopped cucumber

• 4 tbsp toasted pumpkin seeds

• 2 tbsp ground flax

• 2 tbsp hemp seeds

• Legendary salad dressing: 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp mustard, salt, pepper, and herbs of choice.

• 1 green onion, sliced

• 1 baked chicken thigh (or protein of choice)

• ½ cup roasted sweet potato

• Other Add Ins: Feta cheese, goat cheese, sunflower seeds, chickpeas, black beans, roast/steamed beets, celery, parsley, cilantro, radicchio, arugula, asparagus, peppers, green beans, etc

Instructions

1. Bake chicken at 400°F for 30-40 minutes or until cooked through

2. Chop and roast sweet potatoes for 30 minutes or until done

3. Toast pumpkin seeds: add to pan on med heat and cook until you hear them ‘pop’ and there is a slight golden colour, sprinkle sea salt

4. Make the salad: Add greens, veggies, flax, and hemp to a bowl

5. Make salad dressing and pour it over the salad