Fitness – Salat Recipe
Make Fitness – Salat Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad base
Protein & extras
Dressing
Method
Salad base
- 1
Prep greens and vegetables
Wash and thoroughly dry romaine and baby spinach. Chop romaine into bite-size pieces and place in a large salad bowl. Add baby spinach. Halve cherry tomatoes, slice seeded cucumber, thinly slice red bell pepper and red onion. Add all prepared vegetables to the bowl and toss gently to combine.
Protein & extras
- 2
Cook and prepare proteins
If using chicken: season a 200 g skinless chicken breast lightly with salt and pepper, grill or pan-sear over medium heat 4–6 minutes per side until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then cube. If using tofu: press excess water from 200 g firm tofu, cube, toss with 1 tsp olive oil and a pinch of salt, then pan-sear 3–4 minutes per side until golden. Allow to cool slightly. Prepare quinoa: if not already cooked, rinse 1/4 cup dry quinoa and cook with 1/2 cup water for about 12 minutes until water is absorbed; fluff and cool. Drain and rinse 1/2 cup canned chickpeas. Dice 1/2 cup avocado. Add the cooked protein, cooled quinoa, chickpeas and avocado to the bowl with the greens. Sprinkle pumpkin seeds on top.
Dressing
- 3
Make dressing
In a small bowl or jar combine 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp plain Greek yogurt, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning (add more lemon for acidity, a pinch more salt if needed).
- 4
Dress and serve
About 5 minutes before serving, pour the dressing over the salad and toss gently to coat all ingredients evenly. If preparing ahead, keep dressing separate and add just before serving to maintain crunch and texture. Divide into 2 servings and adjust with additional pumpkin seeds or a squeeze of lemon if desired.