A go-to salad blueprint for starting most any meal. Get creative and use what's in your fridge + utilize meal prep to chop those veggies earlier in the week.
There's really no excuse for not squeezing in your greens for the day!
In My Fridge Salad
Serves 1 (makes a large salad)
2 cups salad greens (romaine, arugula, mixed greens, massaged kale, etc.)
1 cup vegetables (tomato, cucumber, radish, bell peppers, carrots, beets, artichoke hearts, etc.)
*Try using a combination of both raw and roasted veggies to mix-up the texture and flavors in your salad. It's a great way to use up last night's leftovers.
1-2 Tbs. raw apple cider vinegar or lemon juice
1 Tbs. olive oil
small squeeze honey
pinch of fine sea salt
3-4 grinds black pepper
Combine dressing ingredients in the bottom of a large salad bowl (taste). Add vegetables and mix until well coated.
Optional: Top with healthy fats such as avocado, nuts, seeds, or olives.
Make it a light meal: Add one serving of quality protein (hard boiled eggs, quinoa, wild salmon) + a healthy fat.
Mix-it-up: Use any of my homemade salad dressings to enjoy different salad every day!