You didn’t see a ton of [green] salads from me through the winter (though there were several created), but now that spring is here I’m all up in the leafy greens. In the warmer weather, having the lighter option for meals is so appealing, and still allows for great variations, all while still abiding by the protein, carb, fat rule for meal pairings.
Here are some of my favorite salads from the last few weeks:
Before I get into the food prep portion of this post, I think it’s more important to say that these salads are all amazing and delicious in their own right. As I posted the pictures I started to crave salad in a serious way, which serves me right for writing this while I’m hungry – and also really speaks to the power of these salad combos to create positive taste bud memory. Truly anything can go into a salad if you balance it with the other ingredients so they compliment each other, and is a great option when you’ve got a ton of leftovers or random orphan ingredients around your kitchen and no real apparent ‘meal’ components.
The hardest part of meals creation isn’t actually putting them together – that’s the fun part. The hardest part of staying on plan and eating healthy is being prepared for each meal before you’re hungry and ready to eat anything in front of you. While I’ve talked a bunch about pre-chopping vegetables and grilling extra meat every time the grill is on, there is also a ton of opportunity and advantage to pre-planning, making and packing salads.
When I make salad for a meal I always over plan so that there are plenty of leftovers, but complimentary to my love for ball jar organization, I really love salad jars for quick and easy planning and packing. Dressing & any wet or chopped items on the bottom, lettuce and dry greens on the top to protect them from getting soggy.
So, in honor of earth day, have a salad. Love the earth. Love your body and eat the food that was grown for it. It will thank you, more than you can imagine.