Ingredients
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2-3 slices turkey bacon
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1 hardboiled chopped egg
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1/2 chopped avocado
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2 cups chopped mixed dark leafy greenscan sub. romaine
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1/2 cup chopped cucumbers
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1/2 cup chopped grape or cherry tomatoes
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Dressing
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1 cup plain greek yogurtcan sub. for non-dairy
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3-4 springs or 1 cup fresh cilantro
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1 lemon lemon juice
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1/2 cup scallions chopped
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1 deseeded small green chilies or jalapenos
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salt to taste
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ground black pepper to taste
Directions
A versatile, delicious, and protein packed salad for lunch or dinner! If vegetarian or vegan you can substitute the turkey bacon and eggs for chickpeas and baked tofu. Tofu cubes or slices can be marinated in:
1/4 cup tamari
1/4 cup water
1 Tbsp. maple syrup
1 tsp. liquid smoke
1 tsp. hot sauce
(and baked or cooked in a skillet)
The yogurt can be substituted with an unsweetened non-dairy yogurt.
Steps
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1
Done
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Cook turkey baconCook your turkey bacon in a skillet until crispy and chop. If using tofu (recipe in intro), bake or cook in a skillet until it starts to brown. |
|
2
Done
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Prep your veggiesLay out your mixed greens and/or romaine in a large bowl. Add in your chopped veggies. If using chickpeas (option in intro), use about 1.2 a 16 oz. can, rinsed. |
|
3
Done
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Make your dressingBlend all ingredients for your dressing in a small blender or food processor until smooth. |
