Lunch

Published on February 8th, 2014 | by Grinds4Gamers

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Pesto Protein Salad

Pesto Protein Salad with Spiral Cut Zucchini Pasta

INGREDIENTS:

4 cups Arugala Salad(bagged) or Spinach

1 Large Red Tomatoes (2 large slices per salad)

2 Sausage Links or Grilled Chicken Breast

1 Small Eggplant (cubed)

1 Red Onion

1/2 cup Sun Dried Tomatoes

2 whole Zucchini

1 Red Bell Pepper

 

Fresh Pesto Sauce  (take these ingredients in your zone amounts and puree in a blender):

1 Bushel Fresh Basil

3/4 cup Olive Oil

1/2 handful of Almonds or Pine Nuts

1 clove Fresh Garlic

A pinch of Sea Salt

1  roasted red bell pepper (roast over flame on the stove and peel under cool water)

Half of an avocado

 

PREPARATION:

Use a spiral veggie cutter to cut the zucchinis.  That’s what makes them look like pasta.  I know most of you don’t have a spiral cutter on hand, so you can just slice the zucchini into thin strips and get a similar effect.  Once the zucchini is cut, saute in a hot skillet until just browned on each side.  Don’t overcook them or they will be limp and gross.  On a plate, arrange the Arugula or Kale as a bed for the rest of the fixings.  Lay down two slices of tomato on top of the Arugula or Spinach.  Cook up the meat on the barbeque then cut into rings (sausage) or cubes (chicken). In a pan with a light coat of olive oil, saute the veggies and eggplant until all are golden brown.  Place the sauteed food directly on top of the bed of Zucchini.  Pour the fresh pesto sauce on top as a dressing.

 

 

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About the Author

Kash is the creator of Grinds 4 Gamers and the Founder of MOG Nation Gaming & a Co-Host on the Wildcast Podcast. I'm a busy & humble public servant, daddy, hubby, game geek, Crossfit Coach and self-proclaimed Paleo chef. Need help with min-maxing your life? Hit me up at kash@grinds4gamers.com.



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