Tuesday, April 15, 2014

Champion Performance Recipe of the Week - EASY Summer Salad

I know, I know... some of you are still getting hammered by Winter.  However, here in AZ, we've already started hitting triple digit days! Crazy, right? Well, because of (or in spite of) the weather, I got a hankering for the flavors of summer. This amazing salad was the result!

Crisp, soft, juicy, tart, sweet... it's got it all! AND... it fits perfectly in my competition diet... AND everyone loves it! I served this to guests and they all came back for more! It's raw, full of non-starchy veggies, super tasty and filling! YUM!

EASY Summer Salad
serves 2 (or be greedy and eat it all!)

INGREDIENTS
1/4 cup sliced cucumber, skin on, then cut into fourths
1/4 cup sliced (raw) zucchini, skin on, then cut into fourths
1 slice of red onion (raw), diced
5 olives (I use green & kalamata), sliced
1 clove garlic, roasted or raw, minced
6 cherry tomatoes, red, sliced in half
6 cherry tomatoes, yellow, sliced in half
1/4 cup diced yellow bell pepper
1/2 cup chopped kale (or substitute fresh basil, reduce to 1/4 cup)
pinch sea-salt
pinch ground pepper
drizzle of balsamic vinegar or balsamic glaze
1 oz diced mozzarella, full fat

DIRECTIONS
Wash and chop all veggies and the cheese.
Add to bowl and sprinkle with sea-salt and pepper.
Drizzle with vinegar or glaze.
Serve.

NUTRITION
per serving (based on two): 118 calories, 5 grams protein, 12 grams carbs, 6 grams fat, 2 grams fiber, 264 mg sodium. Net Carbs: 10 grams.







2 comments:

  1. Hi Chelle, don't laugh at this question...but what is the serving size in cups? I am at a total loss when it comes to servings in grams! Thanks, Rebecca

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    Replies
    1. Lol! No worries, it makes about 2 1/2 - 3 cups of salad total. So about 1.5 cups if you're doing two servings. :-)

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