• Jules

Mediterranean Powerhouse Salad



This recipe is a little flashback to when I used to live on the island of Maui.

Ahhh. Those were some fun times!

I created this while working as an islander personal chef, designing and writing recipes to meet my clients' specific health needs and goals- this one stuck and is still a favorite today. I hope you enjoy as much as they did!


Aloha!


Sitting here after a busy day of brainstorming and enjoying Island Life, I have had many a food thought come into my mind which, of course, always gets me excited to try the next meal to see how I can incorporate random ingredients that find their way to the pantry. Be it something unusual such as Raw Cacao, Spirulina, Quinoa or Artichokes- always random yet something packed with nutrients that is loaded with flavor and color. I like to take a few ingredients and let the food speak for itself- the colors, flavors, textures etc. - all without creating those feelings of being overwhelmed when faced with that 20+ ingredient recipe.


So! My latest pantry item has been that beautiful, diverse fruit called the olive (yes, I looked it up and according to Oxford, it is indeed a fruit). Kalamata to be exact.


I cannot think of one time in my entire life where I've been able to put an olive into my mouth and think, "Mmmmm... I'll take another." I have made so many recipes, be it Tapenade or a Panzanella Salad, have eaten so many pizzas and salads, all with those dark slices (black, green, purple... I mean, all of them!) standing out and each time, I've gone to thoses great lengths and have picked off every single one.


As a chef, Extra Virgin Olive Oil is a staple and something I so enjoy but olives?! The actual fruit itself? No chance! Why you ask? I have no idea. I just plain couldn't even handle the thought of them.


Until I started craving them. Literally, I have never liked the things but have really been embracing a "curiousity-based" mindset rather than a "judgement-based" one when it comes to health and so I decided to honor what my body was trying to tell me, tune in and try the things... maybe I was deficient in a vitamin or mineral and this was the way to satisfy that!

I reached into the jar, pulled that aromatic, shiny purple fruit from the water and tried it... and....


I LIKED IT!


After eating them straight from the jar, on salads, with turkey burgers or a cheese and nut plate, I decided they actually deserve a regular place in my pantry.


So... all that being said, I decided to bring to you this lovely Mediterranean Power House Salad!


Not only does it satisfy the texture, flavor, presentation and quality cravings we all long for, it also happens to be loaded with powerful antioxidants, high quality fats, quality fiber, calcium, protein, Vitamins A, E, C, Magnesium, Iron and so much more! Its the perfect lunch, dinner or post-workout meal.

Best part? It's tasty, OH-so-easy and can be made ahead (if prepping for later, leave dressing off until ready to eat).


Let me know what you think!

Xoxo



Mediterranean Powerhouse Salad



  • 2 Cups Spinach

  • 1/2 Cup Brown Rice (or Quinoa), cooked

  • 1 Roma Tomato, diced

  • 1/4 Cup Red Onion, diced

  • 1/4 Cup cooked Artichokes, sliced

  • 1/4 Cup crumbled Goat Cheese (or Feta)

  • 1/4 Cup Kalamata Olives

  • 1/4 Cup Walnut pieces

  • 4 Ounces Cooked Chicken Breast*, sliced

  • 1/4 Cup Fresh Herbs- Parsley, Mint, Basil

  • 1 Tbs. Balsamic Vinegar


Dressing


  • 2 Tbs. Extra Virgin Olive Oil

  • 1 Tbs. Balsamic Vinegar

  • 1/4 Tsp. Salt

  • 1/4 Tsp. Black Pepper

  • 1/2 Tsp. Dried Italian Herbs


  1. Mix the ingredients for the dressing in a large mixing bowl and add the spinach; toss then transfer to large plate; add brown rice to any remaining dressing and then scoop on to the dressed spinach.

  2. Top with remaining ingredients, ending with the chicken breast. Drizzle with the remaining Balsamic Vinegar, a sprinkle of salt and pepper, garnishing with the fresh herbs.

  3. Enjoy!


*May be substituted for fresh, Wild Caught Fish, Beyond Burger or Grass-fed Beef



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