Flat Bread Salad

Flat Bread Salad
My mind has a tendency to take captive a particular lyric and replay it for an entire race. Seriously, every time I compete there is a single line of a song that echos in my head hundreds (or thousands) of times. I’m just thankful we are out of the ‘Call Me, Maybe’ phase of radio. This weekend the song that stuck on the drive in was Counting Stars by OneRepublic; “everything that kills me makes me feel alive.” It took me well into the bike portion to connect how fitting this song was to the theme of triathlon racing. My favorite part about competing is just how alive and strong it makes me feel despite the exhaustion and pain. I decided to ride the high of this weekend and tackle another, more competitive race just 7 days later. I have never raced this close together before, so I have been especially focused on rest and nutrition to let my body fully recover before round two. With my impending race and already sore legs, I decided on a celebration with a side of nutrition for my post-race meal. I introduced my favorite food (pizza) to the most nutrient-rich food I could think of (salad) and it turned out to be a beautiful marriage of the two. I’m now 4 days out from the next race and I’m already craving that alive feeling and another salad pizza.

Flatbread Salad

Yield: 2 Ingredients
  • 2 small pitas or Naan flatbreads
  • 2 Tbsp Pesto
  • ½ cup fresh Mozzarella, sliced
  • ½ cup Cherry Tomatoes
  • ½ cup Mushrooms
  • 2 cups Arugula/spinach mix
  • 1 Tbsp Balsamic
  • 1 Tbsp Olive oil
  • Salt/pepper
  • Red pepper flakes
  1. Preheat the oven to 500℉. Wash and dry all the produce. Slice the cherry tomatoes in half, lengthwise and slice the mushrooms.
  2. Add a drizzle of olive oil into a small saucepan over medium heat. Add the sliced mushrooms and cook until tender.
  3. Start assembling flatbreads by spreading 1 Tbsp pesto onto each flatbread. Top each with ¼ cup fresh mozzarella, ¼ cup tomatoes, and ¼ cup mushrooms.
  4. Place the flatbreads onto a sheet pan and cook until cheese has melted and the edges of the crust look golden. About 10 minutes.
  5. Meanwhile, add 2 cups of greens and balsamic, olive oil, salt, pepper, and a pinch of red pepper flakes into a bowl. Toss until combined.
  6. Once the flatbreads are cooked, remove from the oven and top with 1 cup of salad mix.
Nutrition Information
  • 334 calories
  • 31 carbohydrates
  • 17 g fat
  • 15 g protein
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