Light and Bright Work Lunch Salad
There are a few keys to making a salad actually GOOD for lunch. This is what I do to make it fun and something I want vs whatever I packed last night.
1) MAKE IT ON THE FLY
Don't pack your salad. Yup, don't chop, don't stuff into containers, instead buy what you like on salads and keep them in the fridge (if you have one) at work.
2) USE LEMON JUICE
Good dressings are actually pretty caloric, the ones you want on your salad at least. I use lemon juice to cut it and keep the acidity high. Sometimes those creamy dressings have too much overwhelming creaminess. Two little tablespoons of fresh lemon juice is negligible calorie-wise, so it basically cuts your dressing calorie count in half.
3) USE FRESH HERBS
Mixing it up is easiest with the addition with an herb. One little herb changes the entire profile of the dish. I wanted to pretend it was spring this week, so I added dill.
4) KEEP NON-PERISHABLES AROUND
I keep "salad savers" in my top drawer. They include: spicy pepitas, hearts of palm, golden raisins, pine nuts, canned garbanzo beans, zesty salad toppers (they are usually found near the dressings - herb mixes etc.)
5) TOSS WELL in a NICE BOWL
Non-tossed salads suck. No literally, you put salad dressing on the side and I just eat the toppings. This is why take-out salads are over-rated times one million. I use these kick-ass serving bowls that I can fill up with veggies and know that in general what I put in the bowl is going to be healthy. More on these bowls later. I love them so much they have a featured post in the works.
LIGHT AND BRIGHT WORK SALAD
- 1 head romaine lettuce
- handful cherry tomatoes
- half an avocado
- half a lemon
- half a can of hearts of palm
- blue cheese crumbles
- fresh dill
- 1 tbsp dressing
Chop the lettuce, cut the hearts of palm, avocado and cherry tomatoes into bite size pieces. Chop some dill, some stalk is ok, but not too much or it gets stuck in your teeth (and that's not good at work). Add some crumbled blue cheese on top and take a step back to enjoy your beautiful bright and pretty salad. Add a bit of your favorite dressing, something nice and creamy, I used Cindy's Cilantro and Vidalia Onion, but something like Amy's Green Goddess would work too. Squeeze the juice from the lemon and toss well before eating. Careful not to make your coworkers too jealous ;)