I like to think I’m a pro at making salads. I posted 2 of my new yums yesterday – salads really can be wholesome and filling (not just greens and no oil!) and they can be for lunch or dinner.
They key is adding things like kabocha or squash or other root veggies (beets, sweet potatoes, etc…), healthy fats (avocados, olive oil, bacon, butter), and other extras. I am currently *not* vegetarian or vegan, so I definitely enjoy meaty add-ons like bacon, lunch meat, cheese, and eggs.
(I am a vegetarian/vegan enthusiast but that strict lifestyle is not for me!)
(Picture is not today’s salad, but quite similar. I thought I had uploaded the picture but I hadn’t!) Today my lunch salad consisted of:
- base: massaged kale with avocado, lemon juice, bragg’s liquid aminos, and salt + chopped romaine
- toppings: organic nitrate/nitrite-free turkey bologna, shredded cheddar, thinly sliced celery (mandoline)
- dressing: annie’s light honey mustard
I addition to salads, I like bringing sauteed veggies (with more filling toppings) to work for lunch as well. I’m not usually a fan of processed foods, but some of the frozen options at Trader Joe’s have served me well for toppings.
- base: purple cabbage and beets sauteed in organic butter + cilantro
- toppings: half of a vegetarian frozen lasagna from Trader Joe’s
It was delicious and held me through the afternoon… with a few nuggets of dark chocolate that I had for lunch dessert.
When I do dinner salads (often) I abide by the same rules. A base of healthy greens, and I add on healthy fats and carbs (kabocha, squash, root veggies) and maybe some extras (organic meat).
What’s your favorite lunch to bring to work/school/on a plane/wherever? What are your salad tips?