High Protein Veggie Salad

Those who eat a largely plant-based diet are frequently asked “How do you get your protein?” by well-intentioned enquirers. It’s really not as hard as you may think. We’ve become so accustomed to the misconception that protein can only come from animals. However, many vegetables contain an impressive amount of protein and, more importantly, protein that is bio-available.

One of my go-to vegetable sources of protein is edamame. A mere half-cup of edamame boasts an impressive 11 grams of protein. When you couple that up with other veggies, and maybe even protein-rich seeds and nuts, you can easily get enough protein that doesn’t strain the eco-system.

In the summer, we love taking advantage of local (and not-so-local) produce and making a yummy salad with a vinaigrette dressing. Truth be told, neither the salad nor the dressing is ever the same twice as I don’t follow a recipe. For this week, I actually took pen to paper as I made the dressing so that I could share the recipe that I’m frequently asked for.

I have made many variations of this salad, and I encourage you to get creative. If you’re looking for additional protein boosts, you may wish to consider: kale, pecans, goji berries, sprouts….

Protein Veggie Salad

Field tomatoes
Green pepper
Edamame – steamed
Fresh parsley – finely diced

Balsamic Vinagrette

1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
1/4 teaspoon Himalayan salt
1/4 cup good olive oil or avocado oil

Toss veggies with vinaigrette and enjoy!