Serves 4 servings
Ingredients
- 3 cups arugula
- 1 cup cherry tomatoes, halved
- 4 eggs, hard boiled, peeled & sliced
- 2 small chicken breasts, cooked & diced (OR 2 cans wild salmon for a pescaterian version, drained)
- 4 slices of bacon, cooked & chopped (OR tempeh bacon for less fat)
- 1 avocado, diced
- 1/3 cup feta or gorgonzola cheese
- 3 Tbls chopped chives
Dressing:
- 1/4 cup lemon juice
- 3 Tbls. olive oil
- 1 Tbls. Dijon mustard
- 1/4 tsp. each sea salt & pepper
Directions
- Dressing. Whisk together dressing ingredients in a small bowl.
- Toss. Toss together all ingredients except cheese & chives along with dressing in a large bowl.
- Assemble. Divide the salad amongst 4 plates and top with cheese and chives.
Notes
- This recipe is so modifiable. For pescaterian, use canned salmon instead of chicken and tempeh bacon instead of regular. For fully vegan, swap egg out for vegan mozzarella, swap chicken and fish for tofu crumbles or chickpeas, and use tempeh bacon and vegan feta.
- Other delicious additions or swaps: crunchy chickpeas, red onion, olives, hemp seeds, sunflower seeds.
Nutrition Facts (per serving):
Calories: ~590kcal, Protein: 29g, Carbohydrates: 9g, Dietary Fiber: 6g, Sugars: 2g, Fat: 40g, Saturated Fat: 12g
