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?