This salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately and make sure your veggies are thoroughly dried before packing them together. Source: EatingWell.com, May 2018

Hilary Meyer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.

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Nutrition Facts

390 calories; 25 g total fat; 3.9 g saturated fat; 93 mg cholesterol; 660 mg sodium. 749 mg potassium; 29.5 g carbohydrates; 11.9 g fiber; 2 g sugar; 13 g protein; 3550 IU vitamin a iu; 36 mg vitamin c; 230 mcg folate; 111 mg calcium; 3 mg iron; 65 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/09/2020
This salad is very tasty however it is quite small. It would be a good side salad but for a whole meal it left me hungry. Read More
Rating: 5 stars
06/17/2019
Tasty satisfying. I prepped everything but only mixed enough for one salad now I can easily make this salad for 4 days this week. The dressing was quite good too. Read More
Rating: 5 stars
07/21/2018
I followed the recipe as is and it turned out great. Very filling. Read More
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