Summer is the perfect time to eat a variety of hearty salads.
I look forward to my daily salad, because I rarely eat the same combination of ingredients and flavors twice.
Sometimes, I add sliced strawberries, shredded carrots, and defrosted edamame beans to mixed greens or shredded kale (I remove the stems before shredding); other times I add blueberries, diced green apples, chopped red peppers, and kidney beans to riced cauliflower or finely chopped broccoli. . .I eat riced cauliflower with a spoon, of course!
I always include a variety of beans; some cooked mushrooms and/or leftover steamed veggies; finely diced onions; a source of plant based fat such as chopped walnuts, almonds, or avocados (these healthy fats increase the absorption of the nutrients by ten times!); and I dress the salad with an acid flavor such as a balsamic vinegar or the juice of a lemon or lime. At times, I like the savory flavor of nutritional yeast—and other times I like to add salsa for some heat.
I’m an artist—a painter—I love the vibrant palette of colors! Plus, I like to present my salads in a beautiful bowl (my oldest son is a skilled potter) and garnish them with cherry tomatoes and a few pumpkin or sunflower seeds. Yum!
The key is simplicity and variety.
How about you?
What are your favorite combinations?