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Salad! It’s What’s for Dinner!

May 18, 2015

I have recently rediscovered my love of salads. I’m not referring here to the standard spring mix with some protein that I throw together most days for lunch. Those are easy and, dare I say it, utilitarian. I’m talking about a bowl that’s still heavy on the greens, but with a twist. Dishes that make you realize you CAN make friends with salad. Case in point: Even Ian’s on the salad train after eating one featuring grilled salmon for dinner last night.

The challenge of course is making them fun and delicious without taking away from the healthiness. You don’t want to make the mistake of creating something like a chicken bacon ranch salad from a fast food place that actually contains more calories and fat than a burger. Choose your ingredients wisely and have fun with it. I always start with a good base of salad greens. I’ve been loving the Organic Girl line lately (especially this one) but will also just go with a bunch of spring mix, spinach or baby kale. From there I add a few more veggies, a fat and some kind of protein. Keep in mind that healthy ingredients don’t mean zero calories so keep an eye on your portion sizes especially if you’re adding things like nuts, avocado or legumes/grains.

Sounds basic and it is – this is where your creativity comes into it. Some bowls I’ve made recently to help get you started:

(All of the following recipes are for one person)

Grilled Salmon Salad

1 4-6oz portion of fresh salmon
Few handfuls of spring mix
Handful of pre-shredded broccoli coleslaw (I use the President’s Choice version)
½ an avocado, sliced
½ a sweet pepper, diced
¼ to ½ cup cooked rice or quinoa (optional)

Season your salmon the way you like it (I use pepper, a pinch of garlic powder and a drizzle of maple syrup). Bake in a 425 degree oven for about 20 minutes or until done. Set aside and let cool.

In a big bowl combine all of the above ingredients and toss with a light splash of your favourite dressing or balsamic vinegar. Slice the salmon and place on top. EAT.

Roasted Chickpea Salad

½ cup of Three Farmer’s Balsamic & Cracked Pepper Roasted Chickpeas
Organic Girl Super Greens
½ an avocado, sliced
¼ English cucumber, sliced
1 medium carrot, diced
Splash of Balsamic Vinagrette

Toss everything into a bowl and mix it around. Love this one because the roasted chickpeas have a great flavor and satisfying crunch to them. Also, you don’t have to cook anything, which is great for those hot summer days.

I ❤ Veggies Salad

Few handfuls of baby spinach and baby kale (massaged) OR regular old spring mix
1 cup frozen “garden veggies” (the standard pea, carrot, corn mix)
Handful shredded purple cabbage
1 serving herbed tofu, sliced
6-10 walnut halves, chopped
¼ cup cooked lentils or quinoa (optional)

Defrost the frozen veggies (a minute in the microwave should do it). Add all ingredients to the bowl and give ‘er a good toss. Again, an easy, no cook meal in the time it takes to chop the veggies.

Now that you have a starting point, go make yourself a big bowl of something delicious. And if you have a go-to salad, I’d love it if you’d share the recipe in the comments!

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From → Recipes

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