05/22/2026
🥗☀️Summer Diabetes-Prevention Power Salad:🥗
A vibrant, blood-sugar-friendly salad built on the CDC's Diabetes Prevention plate method — half non-starchy veggies, a quarter lean protein, and a quarter quality carbs. Light, fresh, and perfect for summer.
1. Make the dressing: Whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoons apple cider vinegar, 0.5 teaspoons Dijon mustard, 1 garlic clove, minced, 0.3 teaspoons salt, and 0.3 teaspoons black pepper in a small bowl until well combined. Set aside.
2. Cook the quinoa: If not already cooked, prepare 1 cups cooked quinoa, cooled according to package instructions and allow to cool completely. (Tip: cook ahead and refrigerate for a quicker assembly.)
3. Grill the chicken: Season 12 ounces grilled chicken breast, sliced (or chickpeas for vegetarian) lightly with salt and pepper. Grill or pan-cook over medium-high heat for 6–14 minutes
14:00
per side until cooked through. Let rest 5 minutes, then slice.
4. Build the salad base: Spread 4 cups baby spinach or romaine lettuce across a large salad bowl or platter. Layer on 1 cups cherry tomatoes, halved, 1 cups cucumber, sliced, 1 cups red bell pepper, diced, and 0.5 cups shredded red cabbage — these non-starchy veggies should make up about half your plate, per CDC plate method guidelines.
5. Add protein and carbs: Arrange the sliced chicken (or chickpeas) over one quarter of the salad, and the cooled 1 cups cooked quinoa, cooled over another quarter. Top with 0.5 cups fresh strawberries, sliced and 0.5 avocado, diced.
6. Dress and serve: Drizzle the dressing over the salad just before serving. Toss gently or serve with dressing on the side for better portion control.
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