A Very Veggie Salad

New Year's Eve, 2014. Looking west to the Adirondack Mountains.

New Year’s Eve, 2014. Looking west to the Adirondack Mountains.

Am I the only one who feels the need to detox after the holidays? Despite my best efforts, four weeks of rich, sweet foods, alcohol, plus bad weather so I can’t get out and walk has given me tummy trauma. Since they are finally over, I’m looking to healthy and delicious meals at lunch and dinner which are comprised of mostly vegetables with light protein or legumes. This will help your waistline, ward off germs, and are nutritious, too!

This is the usual salad I make for my lunches. Lots of veggies with a little bit of protein and cheese, with a big glass of water, it’s perfect and keeps me full all afternoon. Add some heart healthy avocado or nuts and seeds if you like. I know not everyone loves radishes, so I added them as an option; they add a bit of heat and crunch plus they’re incredibly inexpensive!

One of the drawbacks of making a salad for lunch is finding the time to make it in the morning. So here are two tips:

  1. When you get home from the grocery store, or when you have time some evening when you’re making dinner, slice and chop all your veggies and put them into containers. I find if I pre-cut all my vegetables, making a salad is ten times easier and less time consuming. Plus, it keeps me from being lazy; if I have to slice up cucumber and peppers early in the morning before work, I might think twice about making a salad. This way, most of the work is done!
  2. Pack up the salad veggies the night before and just add the protein and cheese in the morning, so it’s basically made and it won’t be soggy.

This is my current salad these days. Of course, add whatever veggies you like in your salad, be it carrots, cabbage, leftover grains or veggies, whatever you have on hand. I’m on a cider vinegar kick lately, but of course, rice, sherry, balsamic, white or red wine, or other flavored vinegars will be just as tasty.

salad2Very Veggie Salad
Greens (baby spinach, romaine, or a lettuce mix)
Cucumbers, peeled, sliced in half vertically, seeded, and cut into half moons
Peppers-orange, red, or yellow
Grape tomatoes
Scallions or red onion
½ cup beans or other protein: chicken, fish (tuna or salmon), shrimp, hard-boiled egg
Optional: radishes, avocado, nuts, seeds
Sprinkle with feta cheese (optional)
Extra virgin olive oil and cider vinegar
Salt and pepper

MVK’s Endorsement of the Week: More Healthy Lunch Tips

I introduced TheKitchn.com to you a while back and they always have lots of great tips and recipes. Although this article is from last fall for back to school suggestions, its tips are useful for those of us who pack our lunches year-round! Here is one that gives you 16 tips on packing a healthy lunch! Salad isn’t the only healthy option out there for lunch!

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7 thoughts on “A Very Veggie Salad

  1. The photo looks delish. I also love a recipe that’s not a real recipe because that’s really how I like to eat and cook. I’m glad your photo has garbanzo beans because I always forget about them and they are a great source of protein, especially for someone and someone’s kids who don’t really like meat or traditional forms of protein.

    • I love garbanzo beans! I find they are the one bean I cook with most regularly, even more than black beans! And yes, they’re a great source of protein for those looking to steer away from the traditional meat on the salad! 🙂

  2. I’m having food mood swings right now (( maybe I should say food-swings?)) Some days I want to detox from the holidays, but it’s also been so cold lately that other days I feel like I want something hearty. But, with chickpeas, avocado and feta this salad looks like it could satisfy both sides 🙂

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