This salad wins “The Best Of” award for being the most colorful, flavorful, energizing, satisfying and nutrient dense restaurant salad in Atlanta. (It actually did win Best Salad in Atlanta Award and I agree!) Made with local veggies and a LOT of them, salads do not have to be boring. Thank you for filling my belly and soul, Petit Chou.
When trying to eat more plants many people resort to only salads and often leave unsatisfied and hungry. To make a sustainable, energizing and fulfilling salad, add anything and everything!
National Nutrition Month Tip #2
When making a salad start with a leafy green base (arugula, red leaf, kale, spinach, or any leafy greens you love).
Then, add the following:
A cooked whole grain (farro, wheat berries, barley or brown rice)
Other superfood colorful veggies like radish, purple onion, beets, tomatoes, carrots and cucumber (shoot for three colors!)
Cancer-fighting veggies like purple cabbage, broccoli and Brussel sprouts
Skin healing and heart protective avocado
Plant-based protein (sunflower seeds, pumpkin seeds, almond, cashews, pecans, walnuts, chick peas, tempeh, tofu)
Fermented foods like kraut or kimchi
A sprinkle of nutritional yeast, nuts (walnuts, almonds, pistachios) or seeds (sesame, sunflower, hemp, or pumpkin)
Finally, add a delicious dressing like lemon tahini, ginger miso or simply a squeeze of lemon blended with avocado, sea salt and pepper.
What’s your fave salad ingredient? I personally cannot live without avocado and walnuts-yum!
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