Post-Workout Everything But The Kitchen Sink Salad

Ingredients

• 3 cups mixed salad greens, mix of kale, spinach, and arugula
• 1 medium green apple, diced
• 1 cup strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup sweet mini peppers, red, yellow, and orange, sliced
• 4 whole Medjool dates, pitted and sliced
• 1 cup grilled green beans, from meal prep or freshly grilled
• 8 oz grilled salmon, flaked, from meal prep or freshly grilled
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp fresh ground sea salt, to taste
• 1/4 tsp cracked black pepper, to taste

Instructions

1. 1

   Divide the mixed greens, kale, spinach, and arugula evenly between two large bowls or plates.

2. 2

   Top each bowl with half the diced green apple, sliced strawberries, blueberries, sliced sweet peppers, and sliced dates.

3. 3

   Add half the grilled green beans to each bowl.

4. 4

   Flake the grilled salmon and place 4 oz on top of each salad.

5. 5

   Season each salad with fresh ground sea salt and cracked black pepper to taste.

6. 6

   Drizzle each salad with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar.

7. 7

   Serve immediately.

Nutrition Facts

Substitutions & Variations

• →Swap grilled salmon for grilled or baked chicken breast for a leaner option.
• →Use chickpeas in place of salmon to make this plant-based and still high in protein.
• →Swap balsamic vinegar for fresh lemon juice if you want a lighter, brighter dressing.
• →Use snap peas instead of green beans if that is what you have on hand.
• →Swap dates for dried cranberries or fresh raspberries if you want a different type of sweetness.