Updated: May 27
I love a good salad! A fresh, live, colourful salad always brings joy I find so today I am sharing a simple recipe that will help pep up your next meal!
In general, when prepping salads I like to give clients a general guideline:
Green base (Arugula, Dandelion greens, Romaine)
Veggies (Carrots - use a peeler to make ribbons for extra flair, watermelon radishes, mushrooms, asparagus - again you can use a peeler for them if you want, sweet potatoes, etc)
Fat ( Avocado, Olive oil, Hemp seeds, walnuts, pine nuts, etc)
Sprouts (choose whichever ones you like, they are full of nutrients, which take your salad to the next level)
Extra fiber (add 2 tbsp of freshly ground flax seeds)
Dressing (Olive oil with lemon juice is a great base and from there get creative and add mustard or tahini, fresh herbs or use balsamic vinegar instead of lemon juice)
I would recommend staying away from store bought dressings. Most of them contain, sugar, additives, and unhealthy fats. The beauty of salads is you can make them savoury, sweet, refreshing, hearty, and use anything and everything you want. All ingredients can be raw, some can be cooked, you can layer as many textures as you please. The sky is the limit :)
For today's summer salad I threw together some colour and tada you have yourself a delicious, nutrient-dense, hydrating meal.
2 cups of mesclun
1 watermelon radish
1/2 cup broccoli sprouts
1/2 an avocado
Half a lemon
1 tsp mustard
1/4 cup olive oil (you can reduce this if you don't like a lot of dressing)
Pinch of salt
Peel the carrots into ribbons with a vegetable peeler cut off tops and bottoms
Peel the watermelon radish using your knife, cut in half, and then slice into half-moons
Half the avocado and cut into cubes, using a spoon scoop out the flesh
Juice the lemon
Mix the lemon juice, mustard and olive, and salt (and dill if using)
Throw everything together in a bowl, mix, and enjoy!
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xo Laura Niesslein