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Quick & Healthy Weight Loss Salad

A fresh, nutrient-dense salad packed with protein, fiber, and vibrant vegetables, perfect for a healthy meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups fresh baby spinach rinsed and dried
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1 cup chickpeas cooked or canned, drained
  • 2 boiled eggs sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup walnuts roughly chopped
Dressing
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt and pepper to taste

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk
  • Pot for boiling eggs

Method
 

Steps
  1. Rinse baby spinach under cold water, pat dry, and place in a large salad bowl.
  2. Prepare vegetables by halving tomatoes, dicing cucumber, and thinly slicing red onion.
  3. Rinse and drain chickpeas thoroughly.
  4. Arrange tomatoes, cucumber, onion, and chickpeas over the spinach.
  5. Boil eggs until cooked, peel, and slice into rounds.
  6. Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
  7. Drizzle dressing over the salad just before serving and toss gently.
  8. Top with crumbled feta cheese and chopped walnuts.
  9. Season with additional pepper if desired and serve immediately.

Notes

Store undressed salad in an airtight container for up to 2 days. Keep the dressing separate to maintain crispness.