Salads are the best lunch. Load a salad full of good-for-you green colors and you’ve got a huge, incredibly filling meal with very few calories and tons of nutrients. #winning. (sorry)
I have a salad for lunch almost every day of the week, and I like to switch up the ingredients week to week to keep my taste buds interested. Last week, I had the Chipotle Tofu salad from this post. It was just as delicious as it was colorful.
This week, I didn’t plan out my salad before heading to the grocery, so I just grabbed the produce that looked best. When I got home and made my salad, I realized everything was green!
I’m usually into taste-the-rainbow-style salads, so I had to laugh when my salad ended up being so monochromatic, but it ended up just as tasty as any colorful concoction.
I feel like I’m going to turn green!
I added a little color with a lite honey mustard dressing. I could have gone with this creamy avocado number, but I had to get a little change of hue in there.
The recipe is pretty simple. No cooking required – just chop, toss, and go!
What are you favorite green salad add-ins?