Recipe of the Week: High Protein Summer Salad

When the weather heats up, the last thing I want to do is to spend extra time in the kitchen. However, rarely does a salad feel like enough for a training athlete.

I love this salad because it is not only high in fiber, protein, and fat, but also because it has a great mix of strawberry and lemon flavors.

You will need:

4 Cups of Spinach (chopped)

1 Cucumber (chopped)

8 strawberries (chopped)

1 can of Garbanzo Beans

1 cup of cottage cheese

2 tbs of olive oil

1 lemon squeezed

garlic salt for flavor

To start, drain and rinse your garbanzo beans. Coat with olive oil and season with garlic salt (or smoked paprika if you are feeling a little extra kick. Roast for 14 minutes at 400 degrees

While the beans are cooking, you can work on your salad dressing. Combine cottage cheese, olive oil, lemon juice, and garlic salt. Blend until a creamy consistency.

Layer in your food storage in order of garbanzo beans, cucumber, spinach, and strawberries. Keep dressing separate until ready to eat.