Enjoy this recipe from Day 4 of our upcoming WHFoods 7-Day Meal Plan. We encourage you to sample the recipes that we have been (and will be) previewing over the next several weeks. They are packed with nutrition from the nutrient-rich foods found in each recipe.

Zesty jalapenos, cumin and garlic kick up the flavor in this hearty lunch salad. Since all ingredients are selected from our list of World's Healthiest Foods you are ensured to receive an abundance of health-protective nutrients. When we evaluated this recipe against our WHFoods recommended daily amounts it provided 95% vitamin C to help protect against excess free radical production and maintain brain health, 90% folate to help sustain brain and nervous system activity, 81% phosphorus to enable basic cell function, 77% protein to help support proper body composition, 64% manganese to support bone production and skin integrity, 54% selenium for antioxidant protection, 46% fiber to help improve cardiovascular function including cholesterol metabolism, 45% magnesium to help maintain bone integrity and energy production, 34% vitamin E to help protect against free radical damage and against heart disease, 26% vitamin K to promote healthy blood clotting, 22% biotin to help maintain blood sugar balance and promote skin health, and much more!

Prep and Cook Time: 15 minutes

Ingredients:

• 4 cups romaine lettuce, thinly sliced
• 1/2 cup cooked broccoli (see directions for cooking below)
• 1/4 cup tomatoes, diced
• 1/4 cup celery diced
• 1/2 cup avocado, cubed
• 1 TBS walnuts, chopped
• 2 oz cooked chicken breast, diced
• 2 TBS grated Parmesan cheese

• Garlic Chile Dressing

• 1 small clove garlic
• 1 tsp fresh jalapeno chile pepper, seeded and finely chopped (use gloves) OR 1 tsp pickled jalapeno, finely chopped
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 2 tsp fresh lemon juice
• 1/4 tsp ground cumin
• 1/8 tsp sea salt
• 2 TBS extra virgin olive oil
• Black pepper to taste

Directions:

1. Combine all salad ingredients in a large bowl.
2. Whisk together dressing ingredients in a small bowl. Add 2-3 TBS of dressing to the salad (to taste) and toss lightly.

Serves 1

"Quick-Steamed" Broccoli

1. Fill bottom of the steamer with 2 inches of water.
2. While steam is building in steamer, separate broccoli florets from small stems as close to the florets as possible. Cut small stems coming off of the florets into in 1/4-inch pieces. Chop florets into 4-6 pieces and let stems and florets sit for at least 5 minutes.
3. Add broccoli to steamer and cover with a tight fitting lid and steam for 4 minutes—never longer than 5 minutes. Broccoli will be bright green; if you lose the bright green color broccoli is overcooked.
4. Transfer to a plate cut crosswise with a fork and knife many times before serving.