I hadn’t exercised since I injured my shoulder around Thanksgiving. After months of alternating, then concurrent, rounds of anti-inflammatory drugs and physical therapy with limited improvement, a cortisone shot finally ended the pain once and for all.
A three month workout hiatus for someone my (ahem) age might as well be six months. It has been a difficult horse to get back on, and I was so sore after the first day that I thought I was actually ill!
All wussiness aside, I have found this salad to be a lifesaver-filling, low fat, and packed with flavor and protein. Initially inspired by the Canal House, it took off from there with several additions-a plentiful salad that provided lunch for four meals served with toasted naan.
Use the leftover vinaigrette for salads, fish, or vegetables.
super protein salad with lemon vinaigrette
For the vinaigrette
1/2 cup freshly squeezed lemon juice (approximately 2 large lemons)
2/3 cup extra virgin olive oil
1/2 cup lightly packed parsley
4 cloves garlic
2 tsp finely grated lemon zest
1 tsp salt
1/2 tsp freshly ground black pepper
Place all ingredients into blender and mix until well blended. Add more salt and pepper to taste. Refrigerate leftover dressing.
for the salad
2-15 ounce cans organic chickpeas, drained and rinsed
1 cucumber, peeled and diced
1 1/2 cups chopped baby spinach leaves
1/2 small container of cherry or grape tomatoes, halved
1/2 jar pitted kalamata olives, drained
4 hard cooked eggs, quartered
sweet pea shoots, if available
1/4 cup chopped fresh chives
Combine all ingredients in a large bowl, add vinaigrette to individual servings as desired.
