How To Eat Salad Every Day And Like It!


Delicious and easy steps to prepare a healthy and balanced salad week with all the proteins, carbs and fat our temples require. Never tasted better to be healthy.

Ⓥ: To my many vegan friends, or those interested to try. Remember to be prepared and flexible as it helps to accomplish this meal plan.

This recipe is presented for all diet specific goal.

Ingredients

VEGETABLE OPTIONS:
(any combination of below ingredients will keep nicely for several days in the fridge)

  • chopped greens:
    typically a mix of romaine, spring mix, spinach, arugula, or butter lettuce (rarely all of them, just whichever ones on hand at the time)
  • tomatoes:
    sliced or chopped
  • cucumber:
    sliced or chopped
  • corn:
    canned, frozen, or fresh
  • bell peppers:
    sliced thin or chopped small
  • red onions:
    sliced thin
  • green onions:
    sliced thin
PROTEIN OPTIONS:
(a serving of one of the below or any combination of the below with smaller serving size)
  • ground beef or ground turkey:
    cooked and seasoned generously with Mexican spices or taco seasoning
  • taco meat with black beans and corn
  • pulled pork or carnitas:
    shredded and chopped bite-size
  • cooked or roasted chicken:
    shredded or diced
  • ham:
    diced
  • hard boiled eggs:
    chopped
  • canned tuna fish:
    drained well
  • cooked shrimp or fish
  • beans Ⓥ:
    black, kidney, or pinto beans
TOPPING OPTIONS:
(a serving of one of the below or any combination of the below with smaller serving size)
  • cheese:
    shredded, diced, or crumbled
  • avocado Ⓥ:
    sliced or diced
  • fruits Ⓥ:
    diced apples or pears, orange slices, fresh berries
  • plenty of crunch Ⓥ:
    croutons, tortilla chips
  • fresh lime Ⓥ
  • salt and pepper Ⓥ
  • salad dressing:
    Italian Ⓥ, Creamy Poppyseed , and White Balsamic Vinaigrette Ⓥ are a few of our favorites.

Instructions

PRE-WORK:
Prep the vegetables and place in serving size containers. Add a paper towel to each box to help the produce last longer. Place in the refrigerator until ready to eat.
WHEN READY TO EAT:

Warm the protein of your choice and chop bite-size. Add the protein to the pre-made salad greens and vegetables. Add the toppings of your choice. Squeeze lime generously over the salad, sprinkle with salt and pepper. Or toss with your favorite salad dressing.
And Enjoy!

 

Notes:

Try topping your salads with these combinations:

  • Pulled pork, avocado, cottage cheese, lime, salt, and pepper
  • Grilled chicken, bacon, hard-boiled egg, cheddar cheese, ranch dressing
  • Chicken, berries, feta cheese, almonds or walnuts, poppyseed dressing
  • Tuna fish, strawberries, avocado, lime, salt, and pepper
  • Chicken or bacon, red grapes, shaved parmesan cheese, candied walnuts, white balsamic dressing
  • Taco meat, beans, corn, avocado, shredded Mexican cheese blend, lime, salt, pepper

 

* don't forget to add plenty of crunch to add texture to each salad!

 

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