When we think about eating a low calorie healthy meal, our minds tend to go right to salad. Let’s be honest, salads can be quite boring sometimes. While there are obviously far more options for a healthy meal than just salad, these plant-based concoctions are still a great way to incorporate lots of nutrition into one meal. However, they can also turn rather unhealthy and high in calories when we start packing on too much cheese, dried fruit, calorie dense dressings and croutons in an effort to make it taste good and fill us up.
Instead of bulking up your salads with too much of the calorie dense items, try getting creative with the plants and herbs you add it it. I like to get as much color variation and texture variation in a salad as possible. Here is a recipe for a salad I made the other night that was sweet, crunchy, and filling. I also made my own dressing, which cut out the use of a store bought one. You could absolutely supplement any of the ingredients I used for one you might like better (I.e romain lettuce vs. spring mix or red pepper vs. yellow pepper).
3 cups Organic Spring Mix
1/2 yellow pepper
2 vine ripened tomatoes
1/2 English cucumber
1/2 Gala apple, chopped 3 celery stalks
1/2 Avocado, diced
1/2 cup diced mushrooms
Dressing (make in separate bowl, and add tosalad slowly)
Juice from one lemon
1/4 cup Extra Virgin Olive Oil
1/3 cup Apple Cider Vinegar
1/8 cup of Balsamic Vinegar
1 to 2 tsp plant based sugar (I used coconut)
Toss the salad with the dressing. Serve as is for a side salad, or top with some lean protein or plant based protein for a complete meal.
I made the salad in bulk, and the leftovers the following day were still delicious. You will have extra dressing as well, so keep it for a marinade or try cutting the recipe in half.