Take your salad game to the next level with this protein-packed meal from Twin Cities food blogger greens & chocolate. It’s full of satisfying textures, big flavors and bright colors — and it makes a healthy dinner or easy make-ahead lunch for the week.  

There’s something about a big, veggie-filled salad that puts me in a good mood. I’m not talking about wimpy ranch-drenched salads, either. I mean a loaded salad with tons of textures and flavors that’s healthy but keeps me satisfied. This time of year I love meals that are hearty but perhaps a little lighter than all of the holiday dishes I’ve been eating.

This Greek Salmon Salad is like one you’d find in a restaurant, filled to the brim with vegetables. It’s a salad you are going to want to make again and again because it’s so satisfying AND nutritious! It has so many textures and flavors in every bite — from the crunchy cucumbers and juicy cherry tomatoes to the soft artichokes, salty olives and tangy feta cheese.

The salmon gets a quick marinade in a simple mixture of olive oil, lemon, dill and garlic and is baked. Salmon is a great protein to add to a salad because its large flakes are easy to eat with just a fork.

The rest of the salad comes together quickly while the salmon is baking. This is delicious as a big dinner salad, or you can prep it all in advance for a healthy lunch throughout the week!