This recipe is so simple, it’s barely a recipe and that’s how we like it!
I’ve gotten into the habit of eating a salad once a day. I’ve found that it helps keep the energy levels up.
However, I can’t, just can’t, bring myself into making one from scratch daily – so I prep it!
All Week Salad
What you need
• red onion
• red and green bell peppers
• cucumber
• carrots
• grape tomatoes
• box or bag of greens
• a protein source
• healthy dressing
Preparation
Step 1 – Chop all the veggies and put them in a big bowl
–Get a veggie chopper thing to save even more time
-I cut the grape tomatoes in halves so they don’t explode and/or roll around
-Don’t include the greens
-Feel free to add and substract veggies based on taste or what you have on hand
Step 2 – Mix up all the veggies
Step 3 – Store most of the mixed, chopped veggies in the fridge
Step 4 – Put the rest on top of a bed of greens
Pro tip: Arugula stays good in the fridge longer than lettuce or spinach. I use just arugula nowadays.
Step 5 – Add your protein on top. (I talk about protein prep in this post)
5 oz of salmon, chicken, steak, or tofu.
Or have the meat be the size of your palm if you don’t have a scale.
If you want to sprinkle some sliced almonds or walnuts on there too, go for it!
Step 6 – Add good dressing
Get the dressing that needs to be refrigerated and read the labels. Avoid extra sugars because they will make you feel tired. I find that the Bolthouse yogurt dressings are a great option.
If you try it, please let us know if you liked it and what you changed to make it your own.
Best of luck!
❤️
About Mind. Body. Artist.
Mind. Body. Artist. was an episodic blog post series conveyed via audio recordings and textual blog posts, hosted by Sarah Dahlinger of Astra Fauna and Sarah Forde of AdorkaStock. It ran from 2021 to 2022 on MindBodyArtist.com. Posts are now hosted here on the AdorkaStock blog.
