Artichoke Heart Salad With Avocado and Boiled Eggs

This salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately and make sure your veggies are thoroughly dried before packing them together.

Ingredients

• 2 tablespoons cider vinegar
• 2 teaspoons whole-grain mustard
• 1 tablespoon minced shallot
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup extra-virgin olive oil
• 8 cups mixed salad greens (about 5 ounces)
• 1 (14 ounce) can artichoke hearts, rinsed and halved or quartered
• 1 cup rinsed no-salt-added chickpeas
• 1 avocado, chopped
• 2 hard-boiled eggs

Directions

• Step 1 Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.

Nutrition Facts

Serving Size: 2 Generous CupsPer Serving:390 calories; protein 13g; carbohydrates 29.5g; dietary fiber 11.9g; fat 25g; saturated fat 3.9g; cholesterol 93.3mg; vitamin a iu 3549.5IU; vitamin c 35.7mg; folate 229.7mcg; calcium 111mg; iron 2.8mg; magnesium 64.6mg; potassium 749.4mg; sodium 659.8mg; thiamin 0.2mg.Exchanges: 

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