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
- 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!