Читать книгу The Complete Plate - Lauren Klukas - Страница 54

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lunch

Bocconcini Salad

Serves 1

1500

2000

2500

For the salad

Spinach

3 cups (90 g)

Avocado, diced

¼ (43 g)

¹/₃ (58 g)

Cucumber, diced

¹/₃ cup (40 g)

Cherry tomatoes, halved

¹/₃ cup (85 g)

Bocconcini pearls, halved

10 (15 g)

13 (20 g)

Cooked Quinoa (page 286)

¹/₃ cup (46 g)

½ cup (69 g)

Cooked chicken breast, diced

/ / / / / / / /

½ cup (70 g)

For the dressing

1½ tsp serving

1 Tbsp serving

Balsamic vinegar

2 tsp

Honey

½ tsp

Basil leaves, chopped

1 Tbsp

Sunflower oil

1 Tbsp

Basil leaves, whole

to taste

calories

212 kcal

277 kcal

408 kcal

1 Make a bed of spinach in a salad bowl or on a large plate. Top with avocado, cucumber, tomatoes, bocconcini, quinoa, and chicken (if using).

2 In a small bowl, whisk together vinegar, honey, and chopped basil leaves. Whisking continuously, gradually pour in oil until emul-sified. Drizzle portion over salad. Reserve remaining dressing for dinner.

3 Garnish with basil leaves, if desired.

Life Made Easier: To quickly ripen an avocado, place it in a bowl or a brown paper bag with a banana and it will be ripe enough to eat the next day. But watch out, the avocado will ripen fast, so if left for more than a day it will start to go brown.

Grab and Go: Make recipe as directed, but keep cherry tomatoes whole, put dressing in a separate resealable container, and store in the refrigerator. When you are ready to eat, drizzle dressing over salad and enjoy.

meal plan 2

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