Satisfying Salads That Don't Suck
Directions
- 1First thing, don't use iceberg lettuce unless you really want your salad to taste like a glass of water.
- 2Use a variety of other greens to get a better texture and flavor, like kale, spinach, arugula, basil and cilantro.
- 3Chop everything very fine. The more you can fit on your fork, the better it will taste in your mouth.
- 4Add finely chopped cabbage. It makes a world of difference.
- 5Add substance, like chicken, broccoli, avocado, berries, tomatoes, tortilla chips, seeds, and nuts. These things will make your salad more filling and more delicious, and therefore suck less.
- 6Add dressing but not too much. You'd be surprised how far a tablespoon will go if you toss it enough.
- 7Roast cherry tomatoes, shredded carrots, yellow bell pepper, red onion, and asparagus at 400°F/200°C for 10 minutes.
- 8Roast shrimp with olive oil, salt, chili powder, oregano, and lime juice at 400°F/200°C for 5–8 minutes.
- 9Mix lime juice, olive oil, honey, chili powder, salt, and pepper for the dressing.
- 10Combine mixed greens with roasted vegetables and shrimp, and toss with the dressing.
- 11Roast Brussels sprouts, sweet potatoes, red bell pepper, and red onion at 400°F/200°C for 40 minutes.
- 12Mix greek yogurt, balsamic vinegar, olive oil, dijon mustard, minced garlic, salt, and pepper for the dressing.
- 13Combine mixed greens, shredded carrots, sliced almonds, dried cranberries, and shredded parmesan cheese with the roasted vegetables, and toss with the dressing.
- 14Roast chickpeas with olive oil, paprika, garlic salt at 400°F (200°C) for 25–30 minutes.
- 15Combine mixed greens, diced cucumber, halved cherry tomatoes, and avocado with roasted chickpeas, and toss with olive oil, lemon juice, salt, and pepper.
Ingredients
- 1 iceberg lettuce
- 1 cup kale
- 1 cup spinach
- 1 cup arugula
- 1 cup basil
- 1 cup cilantro
- 1 cabbage
- 1 cup chicken
- 1 cup broccoli
- 1 avocado
- 1 cup berries
- 1 cup tomatoes
- 1 tortilla chips
- 1 seeds
- 1 nuts
- 1 tablespoon dressing
- 1 cup cherry tomatoes
- 1 cup shredded carrots
- 1 cup yellow bell pepper
- 1 cup red onion
- 1 cup asparagus
- 1 olive oil
- 1 salt
- 1 pepper
- 1 chili powder
- 1 oregano
- 1 lb shrimp
- 3 tbsp lime juice
- 1 tbsp honey
- 1 bowl mixed greens
- 1 tbsp feta
- 2 tbsp balsamic vinaigrette
- 1 tsp maple syrup
- 0.25 cup greek yogurt
- 2 tbsp balsamic vinegar
- 0.5 tbsp dijon mustard
- 1 clove garlic
- 0.33 cup sliced almonds
- 0.33 cup dried cranberries
- 0.33 cup shredded parmesan
- 30 ounces chickpeas
- 2 tsp paprika
- 1.5 tsp garlic salt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 english cucumber
- 4 roma tomato
- 0.5 red onion
- 1 cup cilantro
- 1 lemon
- 1 olive oil
- 1 lb brussels sprouts
- 1 lb sweet potatoes
- 1 red bell pepper
- 0.5 red onion
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
Equipment
bowlknifecutting boardbaking sheet