Regarding high-protein salads, Nora Clarke is adept in keeping things interesting all year long. “Salads are more than just side dishes; they can be filling, high in protein meals.” she explains.
Favorites for spring and summer
Nora likes her Grilled Chicken and Strawberry Spinach Salad in warmer months. In a balsamic vinaigrette toss baby spinach, sliced strawberries, red onions, grilled chicken. Add for crunch some toasted almonds. “It’s reviving and high in protein,” Nora says.
Her Quinoa and Black Bean Salad is another summer friend. Load with plant-based protein, this dish calls for cooked quinoa, black beans, maize, cherry tomatoes, and a lime-cilantro vinaigrette. “It’s ideal for a picnic or a hurried lunch,” she says.
Winter Comfort: Fall and Winter
Nora looks to robust foods as the temperature drops. A hit is her Roasted Sweet Potato and Chickpea Salad. Roast sweet potato cubes in olive oil and spices; then, toss with chickpeas, greens, and a tahini sauce. “It’s nice but still light and nouraging,” Nora says.
Protein doesn’t have to be tasteless; Nora’s seasonal approach keeps salads vibrant. “The secret is variation.” Play with tastes and textures, she says.
