Salsa Verde Chopped Salad
This salsa verde chopped salad is a high-protein meal prep dream with 40g protein a serve, ready in 20 minutes and just £2 a portion.
Servings: 5
Calories: 550kcal
Ingredients
- 1 bag kale, washed
- 300 g giant couscous
- 2 green peppers, thinly sliced
- 400 g black beans, rinsed
- 1 cucumber, diced
- 500 g cooked chicken breast, sliced into small chunks
- 5 tbsp pickled red onion
Salsa Verde Dressing
- 30 g fresh parsley
- 30 g fresh coriander
- 1 clove garlic, minced
- 4 tbsp capers
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
Instructions
- Cook the giant couscous in salted boiling water for the packet time plus 2 minutes, then drain and rinse under cold water until cool.
- Blend all dressing ingredients in a food processor to your desired consistency, then season with salt and pepper.
- Toss the drained couscous with a couple of tablespoons of the dressing while it's still warm.
- Add the kale and 2 tbsp of dressing to a large bowl and massage for a minute or two to soften.
- Add the couscous, green peppers, black beans, cucumber, chicken and pickled red onion, pour over the remaining dressing and toss to coat.
- Divide into meal prep containers and refrigerate for up to 4 days, then enjoy cold.
Notes
• Slightly overcook the couscous and rinse it in cold water, as it firms up once chilled and won't turn stodgy.
• The dressing doubles as a marinade for chicken or fish, so it's worth making extra for the week.
• Massaging the kale before assembling softens the leaves and makes it lovely to eat straight from the fridge.
• The dressing doubles as a marinade for chicken or fish, so it's worth making extra for the week.
• Massaging the kale before assembling softens the leaves and makes it lovely to eat straight from the fridge.
Nutrition
Calories: 550kcal | Carbohydrates: 42g | Protein: 40g | Fat: 18g