Being disciplined about eating this fresh vegetable salad frequently allows me to fuel my body well.

Veggie Time!

I posted this salad on my Insta story the other day and had a TON of requests for the recipe, so here it is! Every Sunday my husband and I make eight of these raw vegetable salads to have for our lunches Monday through Thursday.

This frees up my days to focus on more important things than “what’s for lunch?” and allows me to fuel and nourish my body consistently with minimal effort. Prepping meals really can be a game changer. Jocko Willink says “Discipline equals freedom,” and I 100% agree.

When I set myself up for success four days a week with healthy lunch choices, it gives me the freedom to focus elsewhere AND the freedom to enjoy other foods that are more meaningful to me at other times.

So much freedom! And even Jocko Willink enjoys a salad now and then.

SERVINGS: 4

COOK TIME: 45 Minutes

14 INGREDIENTS

Recipe:

8 cups Mixed Greens
1 cup Cherry Tomatoes (halved)
4 Mini Cucumber (Sliced)
1 Yellow Bell Pepper (chopped)
1 cup Carrots (shredded)
1 cup Beet (pre-cooked, chopped)
1 Avocado (1/4 per salad)
1/4 cup Walnut Oil
1/4 cup Balsamic Vinegar
1 lb Chicken Breast
1 tsp Garlic Powder (To taste)
1 tsp Onion Powder (To taste)
1 tsp Paprika (To taste)
1 Sea Salt & Black Pepper (To taste) Salt & Black Pepper (to taste)

HOW TO:

Preheat oven to 375 degrees.
Line baking sheet with foil and place chickens on sheet.
Season with garlic powder, onion powder, paprika, sea salt, and black pepper.
Place in oven and cook for 25-30 minutes depending on thickness of chicken.
If preparing in advance, take out 4 containers and place the greens into each container.
Wash and cut the tomatoes, cucumbers, bell peppers, and beets into smaller pieces as desired. Divide these vegetables and the shredded carrots into the containers.
Once chicken is done cooking, let cool for 10 minutes. Cut up into smaller pieces and divide evenly into your salad containers.
If preparing your dressing in advance, pour 1 tbsp of olive oil and 1 tbsp of balsamic vinegar into small containers to keep the dressing on the side.
Wait until you are ready to eat your first salad to cut open your avocado. If stored properly, they should last for at least an extra day or two once cut open.

Vegetable Salad Recipe Notes:

Choose Your Favorite Vegetables

We tend to stick with these basic veggies and might also throw in some celery, onions, or mushrooms.

The More The Merrier

Veggies are generally very low in calories and packed with nutrition so don't worry so much about the quantities. Just choose your favorite fresh, raw, vegetables, chop them up and mix them together! Other than beets (which are higher in sugar), the more the merrier! Also, be mindful when it comes to the avocado, chicken, and oil used in the salad dressing, as those are very calorically dense.

NUTRITION:

Calories 439

Fat 25g

Carbs 18g

Fiber 6g

Sugar 6g

Protein 38g

Did you try the recipe? Did you like it? Let me know! I’d love to hear from you by email at Ashley@AshleyBrownFitnessNutrition.com OR on Instagram at @ashleybrownfitnessnutrition.

Enjoy! And let’s get our Jocko-Willink-discipline on today!