I LOVE salad. I know, that seems like such a dietitian thing to say, like I'm lying through my tightly clenched teeth, but I'm serious. Salads are easy to throw together if you've got all your fix-in's within reach and they're a great way to use all sorts of leftovers. My salads turn into "everything but the kitchen sink" bowls and are the perfect way to get my share of veggies and healthy protein topped with good-for-you fat. This is one of my go-to salad recipes. It's got cooked quinoa thrown in for some starchy crunch (great for days where I need a little something extra cause I know I've got a long training session ahead of me). You'll see that the first ingredient is a salad mix. I make this myself. It's just my favorite greens (romaine & mixed, along with sliced & diced cucumbers, bell peppers, carrots, & red cabbage).
Steak & Roasted Red Pepper Salad
MAKES ENOUGH FOR 1
- 1.5 – 2 cups salad & veggie base mix
- 4 oz sliced and diced skirt steak
- 1/4 cup quinoa (or sub brown rice)
- 1/6 of an avocado, diced
- handful roasted red peppers, chef’s cut
- 1 Tablespoon roasted unsalted peanuts
- 1 Tablespoon craisins
- Dressing (I used roughly 2 Tablespoons extra virgin olive oil, 1 Tablespoon balsamic vinegar, pinch salt and pepper and oregano, 1/4 tsp chia seeds all shaken together)
Throw all the ingredients except for the dressing into your bowl or container. You can layer it pretty or mix everything all up so it’s more evenly distributed. Top with your dressing and eat immediately or close it up and bring your dressing to top it when it’s time to chow down.