Salads can get boring after a while, especially if you're avoiding add-ins like meat, cheese, and croutons. But who says the alternative has to be an unsatisfying plate of plain greens?
The key to getting full without compromising your dietary goals is focusing on plant-based ingredients that add bulk, flavor, and texture. Here, that's done with creamy avocado, cooked carrots, and a savory vinaigrette. A little drizzle goes a long way, so top lightly, and enjoy!
- For salad:
- 2 large carrots, cut lengthwise into 1/2-inch slices
- 1/2 tablespoon olive oil
- 4 ounces arugula (or mixed greens)
- 1 small tomato, halved and sliced
- 1 small avocado, sliced
- For sesame dressing:
- 2 tablespoons soy sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sesame seeds
- For 1 serving out of 2
- Calories 292
- Protein 6 g
- Carbs 20 g
- Fiber 9 g
- Sugars 6 g
- Sodium 952 mg
- Fat 23 g
- Saturated 3 g
- Preheat oven to 375 degrees.
- Place carrots on a lightly greased baking dish. Drizzle with olive oil. Bake for 8 to 10 minutes, or until cooked through and soft. Set aside to cool.
- In a small bowl, whisk together soy sauce, olive oil, and sesame seeds. Season lightly with salt and pepper to taste.
- Place arugula in a large bowl. Dress with vinaigrette and toss until evenly coated.
- To serve, place a handful of greens on a plate and top with tomato, avocado, and carrot. Season lightly with more salt and pepper before serving.