MACRO-FRIENDLY RECIPE: RISONI SUMMER SALAD
You know I’m all about easy, and this plant-based dish is about as easy as it gets when it comes to throwing together a simple side. It requires minimal dishes, just a few fresh ingredients, and is based around the Trader Joe’s Chickpea and Red Lentil Risoni which adds some extra protein and fiber.
Enjoy this Risoni Summer Salad as a side to your bbq dinner, or double the portion and enjoy it with some shrimp or chicken for a full, high-volume meal.
Prep Time: 15 minutes || Makes 8 Servings
WHAT YOU NEED
1 box Trader Joe’s Chickpea and Red Lentil Risoni (Right Rice or Banza Rice)
300g bell pepper, diced (2C)
300g cucumber, diced (2C)
150g cherry tomatoes, halved (1C)
30g kalamata olives, halved (¼C)
75g feta cheese, crumbled (½C)
20g parsley, finely chopped (¼C)
For the dressing:
⅓C red wine vinegar
2T lemon juice
1T olive oil
1T dijon mustard
1 tsp minced garlic
Salt and pepper to taste
WHAT TO DO
Prepare risoni according to package directions.
While risoni cooks, chop bell peppers, cucumbers, tomatoes, and olives and place in a large mixing bowl. In a small bowl, whisk together ingredients for dressing until well combined.
Once the risoni is finished, add cooked risoni, feta, and dressing to the mixing bowl and fold all ingredients together then top with chopped parsley.
MACROS PER 200g SERVING: 10P | 6F | 26C (206 kcal)
You can find this recipe in the MyFitnessPal database by searching: KLN Recipe: Risoni Summer Salad
Love this and looking for more easy, macro-friendly recipes? Check out the posts below and be sure to check out our free mini-cookbooks here or grab the full version in The Shop!