When you have fresh good quality ingredients, you can’t go wrong when assembling a salad. As long as you don’t overdo the dressing IMO, then a salad can be wonderful main that won’t weigh you down for any summer fun you have planned. Or if you’re working, this is a great salad to keep your blood sugar balanced and energy high.
This salad is absolutely delicious, full of fibre, protein and a good amount of crunch.
We are in Austria right now and the other week my hubby whipped up this salad for everyone for lunch and we’ve had at least 3-4 times for lunch or dinner because it’s fulfilling and flavourful. I just knew it needed a home on the blog! We barely use the oven when we are here so this is why it was helpful to have some canned tuna and chickpeas on a hand.
As you can see, summer’s bounty is in this salad, but it’s one you can make anytime of year.
This Rainbow Protein Salad is…
- Gluten-free and dairy free (although, some feta would be lovely!)
- Kid-approved and crowd-pleasing (a great salad to serve family and friends)
- Packed with a variety of vitamins and minerals such a vitamin A, C, folate, magnesium, potassium, tons of antioxidants
- Rich in soluble and insoluble fibre for a healthy digestive system
- Excellent source of animal and plant-based protein from tuna and chickpeas giving you a wide variety of amino acids for excellent health
Whether we are on vacation or at home, we eat salads daily. Some of our other favourite salads to enjoy are:
Here’s the recipe.
Salads
Rainbow Protein Salad
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Ingredients
- 1 radicchio, chopped
- 1-2 hearts romaine lettuce
- 1 sweet yellow pepper, chopped
- 2 carrots, chopped
- 4 tomatoes on the vine, chopped
- Half cucumber, chopped
- 1 cup cooked chickpeas (drained and rinsed)
- 1 can flaked tuna or wild salmon, drained
- Juice from 1-2 lemons
- 1/3 cup extra-virgin olive oil
- Sea salt + pepper to taste
Instructions
- Combine salad ingredients including radicchio, romaine, sweet yellow pepper, tomatoes, cucumber and carrots into a large bowl. Toss in chickpeas and tuna.
- In a small bowl, combine lemon juice and olive oil. Pour dressing ingredients over top of salad. Add sea salt and pepper to taste. Enjoy!
- Store any leftovers in the fridge. Keeps for one day.
Notes
Serves 4 as a side or 2 as a main
I hope you enjoy this!
Joy xo
