Recipes

Blackberry Arugula Salad

? Transform a basic salad into a HERO⚡️with peppery arugula, juicy blackberries and a homemade lemony-fresh ? vinaigrette!

It’s simple: start with a leafy green base, add a few berries, top it with a variety of nuts and you got yourself a winner!

This salad is perfect for a busy night and can be customized to a training day or rest day!

 

 

Yield/Serving

1

Macros

Serving Size: 1 salad
  • Protein - 5 g
  • Carbs - 15 g
  • Fat - 23 g

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh lemon juice or white vinegar
  • 1/4 teaspoon minced garlic
  • pinch of salt and pepper
  • 3 cups arugula
  • 1/2 bell pepper, diced (red, orange or yellow)
  • 1/2 cucumber, sliced
  • 1/4 cup blackberries
  • 2 tablespoons walnuts, chopped
  • optional garnish - feta cheese

Cooking Utensils

  • large salad bowl
  • small mixing bowl
  • whisk or fork

Directions

Vinaigrette Directions:

  1. Pour the olive oil and lemon juice in a small mixing bowl.
  2. Add garlic, salt and pepper and whisk to combine all the ingredients.
  3. Give it a taste test and make any adjustments. Set aside.

 

Salad Directions:

  1. In a large salad bowl mix together the arugula, bell pepper, cucumber and blackberries.
  2. Just before serving, add the walnuts and vinaigrette and toss until all the ingredients are coated.
  3. Optional – garnish with feta cheese.

 

Recommendations:

  • To boost protein: add cooked chicken breast, shrimp, steak or tempeh
  • To boost fat: add avocado, more olive oil or more walnuts
  • To boost carbs: add more blackberries
  • For quality – opt for organic arugula, bell peppers, cucumbers & blackberries

Additional Information

Approximately 275 calories per entire serving (feta not included).

~1/4 palm protein, 1/4 fist carbs, 3 thumbs fat

Calories may vary depending on brands of ingredients, substitutions and serving size.

 

Approved for Vegan, Vegetarian, Whole 30, Paleo, Ketogenic & Gluten Free Lifestyles.

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