Chop Chop Salad

Author Kelli Shallal MPH RD

Ingredients

2 cucumbers chopped
2 bell peppers chopped
2 cups cherry tomatoes halved
10 artichoke hearts in water squeezed of excess water and chopped in quarters
1 ounce feta
2 tbsp avocado oil
1 tbsp lemon juice
1/2 cup quinoa cooked
sprinkle garlic salt keep adding to taste
sprinkle pepper keep adding to taste
12 ounces grilled chicken in cubes or about .75lbs or other protein (tofu for vegan)

Instructions

Chop all veggies and combine with the rest of the ingredients in a large bowl.
Store in the refrigerator up to 5 days.
Can sub other meat or fish for the chicken.

Recipe Notes

A few recommendations for modifications from "Dietitian Kelli":
Vegetarian- Replace chicken with firm tofu.
Vegan- Replace the quinoa with firm tofu, replace feta with walnuts and add 1T vegan parmesan cheese or nutritional yeast.
Grain Free- leave out quinoa
Paleo- leave out quinoa and sub walnuts for feta