Don’t ruin a salad with dressings and unhealthy toppings like bacon.
Greens: spinach, kale, arugula, endives, lettuce, cucumber.
Proteins: grilled chicken, fish, tuna, tofu.
Fats: avocado, nuts
This is hugely important! Too many people ruin their salads by drenching them in sauces, dressings, and oils. Try to flavor your salad with other vegetables, proteins, or small portions of cheese! I add feta cheese, green olives, black eyed peas, or asparagus for a little flavor.
Chick pea, strawberry and haloumi salad
I think this salad is the closest one I know to having the right balance of macro-nutrients - plus it’s delicious!
- 250g punnet of strawberries
- 1/2 bunch mint
- 90g (1/2 block) haloumi
- 2 small 125g cans of chick peas
- Baby spinach leaves
- 1/2 avocado
- 1/4 lemon
Combine the spinach, mint, strawberries and chick peas. Lay the sliced avocado over the top. Quickly cook the haloumi on a pan over low-medium heat until soft and golden (approximately 2 minutes). Slice the haloumi while it’s still warm and place it on top of the salad. Squeeze lemon juice over the haloumi and avocado and serve. This will be substantial enough for a meal for two.
I also really enjoy this without the haloumi and avocado. The strawberries, chick peas, mint and spinach are just such a winning combo.
omg this looks so good…—
THIS IS DEFINITELY A MUST TRY!!! SOOOOOO GOOOD!!
This is one of those “omg I just ate an amazing, tasty, salad and I’m so satisfied!”
I’m going to be eating this for the next couple of days. :) YAY
Avocado and Black Bean Quinoa Salad
for the salad:
1 15-oz cans black beans, drained and rinsed
1/2 red onion, minced
1 large red bell pepper, diced
2 cups of corn (I used trader joe’s frozen corn, I left it in the fridge overnight and strained it)
1 cup uncooked quinoa
1 1/2 large (ripe but firm) avocado, diced
1 small bunch cilantro, minced
2 jalapeños (optional, if you like spicy foods :D)
for the dressing:
juice of 3 limes
2 tsp cumin
3 T extra virgin olive oil (optional)
1/4 tsp sea salt
Bring quinoa to a boil with 2 1/2 cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.
Place black beans, red onion, cilantro, bell pepper, avocado and corn in a large bowl. Toss to combine.
In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.
Salad will keep in sealed tupperware containers for up to five days in the fridge.
45 minutes (includes prep time for chopping veggies)