I am going to have a salad for lunch today.  What exactly does that even mean? According to Wikipedia a salad is a popular, ready-to-eat dish made of diverse ingredients, usually served chilled or at a moderate temperature. Many people use the word “salad” to describe light, savory leafy vegetable dishes, most often served with a sauce or dressing, but the category may additionally include dishes made of ingredients such as fruits, grains, meats, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients; most salads use vegetables, though fruit salads also exist.

I bring this topic up because the other night I was thinking about what I was going to make for lunch the next day. Mike said “How about a salad?”  It sounded good to me and off to bed I went. Well, the next morning I got up and started looking for some lettuce in the fridge and YIKES I was completely out!  With 15 minutes before I had to have myself in the car I had to think quick. It is funny because when I think of salads I usually only think of leafy greens but as Wikipedia pointed out, salads can be made up of many different food items. After surveying my counters and refrigerator, I finally came up with a quick, healthy and tasty alternative to my “normal” leafy idea of a salad.  I called it “My Cashew, Watermelon, Avocado  and  Jicama Salad.”

This whole experience got me thinking about how I have underestimated the power of creativity when it comes to salads. Today I went to make another salad for lunch. This time, however,  I was armed with some awesome organic red and green leafy lettuce. Instead of my normal carrots, GF croutons, and avocado’s that I usually  toss together to make lunch,  I got a little wild and crazy. I really wanted to see how much nutrition I could jam into this little lunch container and still have it taste incredible. Here is what I added to my leafy greens; cauliflower, organic blueberries, flax seed, shelled pistachios, persian cucumbers, and I topped it all off with some organic hemp seeds.

My point to this whole post is to get you to try and think outside the box when it comes to your salad creations. Open up your refrigerator and see what you might be able to add to tomorrow’s lunch that can give it just a little more nutritional punch. Some of my favorite things to add to salads are:

  • Grapefruit
  • Walnuts
  • Avocado
  • Sunflower seeds
  • Organic strawberries
  • Jicama
  • Black Beans

Happy creating!

 

 

 

 

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