I love salads!! And not just because they are healthy. But also because they are delicious, easy and they can be made differently every time.
I always make a habit of buying lots of different greens and vegetables so that I have lots to choose from when making my salads. Also, since I don’t want those precious nutrients to go bad sitting in my fridge, I am motivated to use them up quickly. So I make these salads often.
This recipe is intended to be modified as you like. It is full of common vegetables that I have on hand, but if you have a different vegetable, then go for it and add it in!! What I like most about the veggies that I have chosen here is the anti-inflammatory benefits of the avocadoes, bell peppers and tomatoes.
The key is to have a balance of protein, fats, and fiber to add on top so that you have sustained energy all afternoon. Give it a go and let me know how your new “salad habit” goes:)
My Nutrient Rich Salad
Make this as written or vary it up as you like. I have a version of this salad almost daily (unless I'm having leftover dinner!)
- 2 handfuls greens such as romaine, spinach, kale, or arugula
- 1/2 cucumber diced
- 1 avocado diced
- 1 bell pepper diced
- 1 carrot diced
- 2 handfuls grape tomatoes halved
- 1/4 cup pine nuts substitute other nut or seed as desired
- 3 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 2 tsp honey or maple syrup
- 1/3 cup extra virgin olive oil
- sea salt and black pepper to taste
Grab two large bowls and put one handful of greens each. Split all the rest of the vegetables, placing half in each bowl.
Make the dressing by whisking together the vinegar, mustard, honey/maple syrup, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify. Pour over salad before serving.
Top with a protein of choice and nuts and serve. Enjoy!