If you went out to a restaurant with me you’d notice that I rarely order a salad. It’s not that I don’t like salad, it’s because I can usually make them better.
Most salads, when dining out, are just plain pitiful. There’s nothing to them. A little bit of lettuce spread out on a plate with some cherry tomatoes, parmesan cheese and a couple of crappy croutons. Great salad?! Not.
Salads should be nutrient dense and filled with lots of different veggies, leftovers, crunchiness, yumminess, loveliness. Ok, now I don’t even know what I’m talking about. All I know is that when I sit down to eat a big ol’ salad that’s loaded with the works, I am so happy.
Ingredients:
- 4 cups of spinach
- 3 cups kale
- 2 carrots, peeled and chopped
- 1 stalk of celery, chopped
- 1-2 cups of broccoli, chopped
- 1 cup of cauliflower, chopped
- 3 radishes, chopped
- ½-1 cup colored peppers
- 1 cup red cabbage, rough chopped
- 1 tbsp pumpkin seeds
- ½ tbsp. sesame seeds
- 2 tbsp almonds/walnuts/cashews
- ¼-1/2 avocado
- Handful of dried cranberries (sweetened with apple juice)
- 4-7 oz of cooked chicken, or Andouille, or chicken sausage, or whatever meat.
- Sprinkle of cheese (I like feta. Well, I like most cheese.)
Directions:
- Place all of the veggies into a big bowl.
- If you have a salad chopper and bowl, put it in the one!
- Chop, chop and chop away your salad.
- Take out 3-4 handfuls of salad and put in a separate big bowl.
- Add meat, seeds, nuts, avocado, cranberries, and cheese on top and mix it up.
- Add dressing of your choice.
