I eat salads for lunch almost every day of the week. Boring? Repetitive? Veg-egregious? No. Because I am adamant about keeping my salads exciting. And because the more vegetables I eat, the better I feel, and the healthier I am.
Lunch is the perfect time for a salad. No stove? No freezer? No problem! Just a packed Pyrex with a boatload of veggies and all the ingredients I need for salad dressing at my desk.
The problem with salads is that most people have a narrow mind about what a “salad” is.
Standard American Salad
A pale green watery collection of lettuce and one, MAYBE two vegetables, topped with processed dressing with more sodium, dairy and sugar than anything remotely resembling what a real salad dressing is supposed to be.
Typically composed of: Iceberg lettuce and/or romaine lettuce, tomatoes, MAYBE some shredded carrots, croutons, and unnaturally orange cheese topped with 25-ingredient Italian or Ranch dressing.
No offense, but YUCK. That is not a salad in my book.
Salad, As-It-Should Be
Dark, leafy greens, mixed with AT LEAST 4 different nutrient-rich vegetables with lots of color and texture, topped with a simple homemade salad dressing, mainly consisting of oil, vinegar and a seasoning or two.
Sorry to be so harsh, but if you’re going to eat salad, you should EAT SALAD. As in veggie-packed, high vitamin, high fiber, low-sugar BOWL OF VEGETABLES!
Okay, I’ll stop yelling now. I’m not yelling at you guys. More at the restaurants who have established the pathetic excuse for what we now know to be the “salad.”
So here’s what we’re going to do. I’m going to give you guys a laundry list of alternative ideas for what to put in your salads, you’re going to try it, love it, and become…
A Salad-Bringer!
(one of those people in the office that everybody admires because they always have the most delicious, looking healthy salad for lunch).
I know it is easy to get caught up in the same-old, same-old. And we all have our vegetables that we’re comfortable with. There’s nothing wrong with lettuce and tomatoes. But let’s see if we can push the envelope a little more. Here we go.
Salad Bases:
- Kale
- Spinach
- Collard Greens
- Swiss Chard
- Arugula
- Spring Mix
Raw Toppings:
- Red Cabbage
- Heirloom Carrots (come in dark reds and purples and orange)
- Cremini Mushrooms
- Red Peppers, Orange Peppers
- Radishes
- Celery
- Microgreens/Alfalfa Sprouts
Prepared Toppings (AKA, I’m-So-Fancy Toppings):
- Beets
- Roasted Sweet Potatoes
- Roasted Turnips and Rutabagas
- Shitake Mushrooms, Sautéed in Ghee
- Red Onions, Sautéed in Ghee
Healthy Boosters (AKA, Now you're just showing off):
- Hemp Seeds
- Pumpkin Seeds or Pepitas
- Goji Berries
- Avocado
- Nutritional Yeast
- Kelp
Homemade Dressing Hacks:
Keep all of the basics for homemade salad dressing at your desk, and you'll never have to worry about processed, over-sugared, seed oil dressing again. Below are some of my favorite dressing combos.
- Apple Cider Vinegar + All-Purpose Seasoning + EVOO (My everyday go-to)
- Lemon Juice + Herbs De Provence + S&P + EVOO
- White Wine Vinegar + Oregano + S&P + EVOO
- Balsamic Vinegar + Rosemary & Thyme + EVOO
- Apple Cider Vinegar + Dijon Mustard + S&P + EVOO
Alright great. So now you're wondeing, where do I start? What ingredients go together? And are you seriously asking me to make a salad everyday, Stacey? YES. But don't worry. I wouldn't leave you hanging like that. I've pooled together some of my favorite recipes from the Healthy Stacey instagram account. I try my darndest to post all of my favorite foods on there – complete with recipes – so you guys can recreate the dishes as you please. I gotta tell you, looking back at some of my favorites throughout the year brought back some good lunch time memories (you think I'm joking, but I'm not).
HEALTHY STACEY SALAD INSPIRATION
Tuna Dijon Salad:
Lemony Sardine Salad:
Beet It Salad:
Pink and Green Salad:
And the Beet Goes On Salad
Farmers Market Salad:
The Veggie Garden Salad:
Oh-Mega 3 Salad (AKA, the ugly salad):
Chicken Salad with Cauliflower Croutons:
Avocado Shell Salad:
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Much Love,
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