Go Back
–+ servings

Spinach & Baby Arugula Salad With Chicken, Avocado, and Walnuts

Are you looking for a recipe that is easy, refreshing, and delicious? Then you will love this plant-based keto salad.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 people
Calories: 404
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup walnuts roughly chopped
  • 1 cup baby arugula
  • 6-8 cups baby spinach
  • 1 cup cherry tomatoes diced
  • 1 cup chicken shredded
  • 1/2 avocado diced into stripes
For The Dressing:
  • 3 tbsp white wine vinegar
  • 2 tbsp olive oil extra virgin
  • 1 tbsp dijon mustard
  • salt and pepper to taste

Method
 

  1. In a large salad bowl add the baby spinach and baby arugula.
  2. Stir in the shredded chicken and cherry tomatoes. 
  3. Top with avocado, chopped walnuts and pumpkin seeds. 
  4. In a small bowl beat all of the ingredients for the dressing until smooth; season with salt and pepper to taste.
  5. Drizzle dressing over the salad and toss lightly to coat.
  6. Serve and enjoy! 

Nutrition

Serving: 2gCalories: 404kcalCarbohydrates: 13gProtein: 12gFat: 36gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 192mgPotassium: 1080mgFiber: 7gSugar: 3gVitamin A: 9160IUVitamin C: 50mgCalcium: 142mgIron: 4mg

Tried this recipe?

Let us know how it was!