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  • Writer's pictureCandace Bordelon

A Veggie Salad with a Twist of Protein

Although I am by no means a vegetarian, I often look to vegetarian recipes for inspiration. They are plant-based, filled with micronutrients, antioxidants, and fiber. They usually have resistant starch (which helps lower blood sugar, increase insulin resistance, and maximizes fat oxidation) by way of beans and legumes. And, because of those same beans and legumes, they have protein. Just not enough protein

This Warm Carrot and Lentil Salad has 14 grams of protein per serving, and that is not enough. This is when I'll add in some chicken or salmon to hit that 30-gram target. Because the salad already has 14 grams of protein, I just need a couple of ounces of my chicken or salmon to hit that target--less than what I would normally eat if I was looking at the meat as my only protein source in the meal.

This recipe has a mustard-based dressing, so if you don't like mustard, simply swap it with a balsamic or Italian vinaigrette.

Give this one a try--it's delicious and filling. Just add some meat.


Blog Contributor: Candace Bordelon, Ph.D is a MoveStudio Legacy Instructor, nutrition coach, and exercise therapist who helps people naturally lower blood pressure, blood sugar, and cholesterol through nutrition makeovers and other lifestyle changes. Follow her on Instagram and Facebook for more recipes and nutrition information and connect

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