Eating a salad for lunch each day is a great way to get your veggies...
Salad Template
Dark Leafy Greens - baby kale, micro greens, spinach, chard, etc
Legumes - cold beans or whole grains - farro, quinoa, barley, etc
Protein - tuna, chicken, salmon
Nuts or seeds - pumpkin, pistachios, pecans, etc
Veggies - sliced peppers, beets, veggie salad from deli
Fruit - berries, kiwi, melon, plums, grapes, citrus
Cheese - feta, goat, etc. From grass fed / pastured animals.
Avocado
Dressing
Dressing is the key to tasty salads Step 1 is to drop commercial salad dressings - they are usually nothing more than sugar, artificial flavors and unhealthy oils. They cost a lot too.
Buy an OXO salad dressing cruet / shaker / container. Make your own fresh in under 2 minutes. Start with this ultra simple recipe and experiment adding stuff you know you like. This is all healthy stuff, use a lot, make it taste great.
olive oil - this is the main ingredient, the others are for flavor
balsamic vinegar
apple cider vinegar
maple syrup
lime juice
- Additional items many people like to add...
dijon mustard
chopped herbs - thyme, parsley, tarragon
Tossing - always make salad in a big bowl, I like satinless steel bowls with a rubber non slip bottom. Always pick one plenty big to make tossing easy. Mix dressing in and on so each leaf is lightly coated with your custom made house dressing.
I make enough to cover 3 salads, saves time.
If taking a salad to work for lunch reserve dressing in a separate container. This keeps salad crisp and fresh - just add it right before eating and "toss" in the container then eat up.