Packed with protein, healthy fat, fiber, and an abundance of other nutrients, this filling power salad is a satisfying meal in itself.

Salads are often considered a good diet food because they’re high in nutrition while low in calories, but a plate of lettuce and carrot shreds for lunch leaves me with a very serious craving for a big bag of cookies before 2:30 rolls around.

No More Post-Salad Cravings

Loaded with protein, healthy fats, vitamins, minerals, and everything else you need to get you through the afternoon, this power salad is anything but skimpy, makes a perfect packed lunch, and won’t leave you feeling hungry later. It’s a full, satisfying meal in itself.

Healthy Salad Dressing Options

The salad dressing I use over my Power Salad is this Healthy Creamy Italian because it is my absolute favorite. Hoooooweeeva … all of my dressing recipes are healthy options, and this salad tastes great with any of them.

The Flexible Meal

Speaking of flexibility, that’s another great thing about this salad. Want more artichoke hearts? Pile ‘em on! Don’t have any tomatoes on hand? No prob. Like croutons with your salad? Go for it!

Oh, but you definitely need to try this salad with these luscious, buttery green ripe olives. I’ve never tasted an olive like this and they are, hands-down, my favorite! Anytime I eat this salad, it’s got plenty of tree-ripened olives on it.

No-Cooking Required

This Power Salad recipe is also the perfect meal for hot summer days. No heating up the kitchen. Zero dirty pots and pans! And no cooking!

In about 10 minutes you have an easy, filling, delicious, and satisfying meal.

Enjoy!

Power Salad

Packed with protein, healthy fat, fiber, and an abundance of other nutrients, this filling power salad is a satisfying meal in itself.

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Prep Time 15

Total Time 15

Course Main Course, Salad

YIELD 1 hearty serving

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Ingredients

2 3/4 cups chopped fresh salad greens - (about 4 to 8 ounces, depending on the type of greens)
1/2 cup cooked white beans - drained
1/4 cup shredded carrots
1/3 cup chopped artichoke hearts
1/3 cup sliced black or tree-ripened olives - (I like these tree-ripened olives.)
3 tablespoons diced sweet onion
1/4 cup diced cucumber
1 small tomato, diced - or a small handful of cherry tomatoes
1 clove garlic, crushed - optional
2 tablespoons raw sunflower seeds - or pumpkin seeds (pepitas)
1/2 medium ripe avocado, peeled and diced
1/2 cup Jennifer's Kitchen salad dressing