April 29, 2017
Easy To Make Super-Salad!
When I think of Fall or Winter, I think of “heavy” soups and stews. Foods that are warm and comforting. When I think of Spring or Summer, I think of light and refreshing. With Spring upon us and Summer just around the corner, now is as good a time as any, to bring on the super salad! Salads are versatile because you can mix any type of fruit and vegetable to suit your tastes. You can also add some protein such as chickpeas or grilled chicken to keep you from getting hungry until your next meal.
Your salad dressing doesn’t have to be complicated either. If you are looking to stay away from high calorie, high fat salad dressings, then keep it simple with oil and vinegar. A few seasonings and you’re all set to go! Just grab whatever you have on hand (hence the name of the recipe) and you will have a highly delicious and nutritious meal in front of you in no time, probably 10-15 minutes tops! For the following ingredients, choose organic whenever possible.
Ingredients
Salad
- 2 cups of Boston or Bibb lettuce, torn into small bite-sized pieces
- 1/2 cup of Enoki mushrooms, dirty ends cut off
- Handful of cherry or grape tomatoes, sliced in half
- 1/2 cup of cucumbers, chopped
- 1/4 cup of leeks, thinly sliced
- 1/2 cup of chickpeas*
- 1/4 cup of slivered almonds
Dressing
- 2 T Extra virgin olive oil
- 1 T white balsamic vinegar
- 1 t Herbamare original seasoning salt
- Freshly ground pepper and Himalayan pink salt to taste
Throw everything into a large bowl, toss with the dressing and enjoy!
Makes one very large salad. 🙂
*If you have a bit more time, roast the chickpeas for added flavor. I toss a little paprika, cumin, chipotle chili power, and olive oil on my chickpeas and then roast them in a 350 degree oven for 40-45 minutes.*
Feel free to add berries, pears, or peaches if your taste buds are craving something sweet.
Enjoy!
