Sold? Sold. Okay. Finely chop a bunch of kale. Thinly slice up a few carrots. Finely chop an entire green pepper. Shred some cabbage. Get out a bunch of frozen chopped spinach and let it drain. Slice up a few radishes and dice up some skinny bits of celery. Toss that all together in a big salad bowl.
Here's what else is so cool about this salad. If you were to toss in a little peanut sauce and sriracha, you'd have a KILLER asian slaw or salad if you want to top with chicken. If you eat it for dinner one night, you can have it for lunch the next day. If you ate it for the lunch that next day, you can use it as your "lettuce" in some homemade tacos that same night. That's what we did! And then if you're gutsy, like we are, you can use the very next morning again in your black bean breakfast burritos! Point being, there's so many ways to enjoy this salad and you can feel great about it because the only "iffy" ingredient in the entire thing is about 1 Tablespoon of cream. I'd say you can handle that. ;)
In case this salad wasn't enough, I'm gonna share with you my sister's amazing recipe that she commented to me the other day... i'm pretty sure this one will top mine... it was my inspiration! Thanks for sharing, Jordy! We can all benefit from your kitchen genius. ;)
- 2 cups torn spinach
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- halved grape tomatoes
- chopped sweet onion
- little shredded carrot
- toasted bits of pita, as in small pieces that will be tossed IN WITH the salad.
Dressing: extra virgin olive oil from Trader Joe's, rice vinegar, one clove garlic minced and fresh lemon juice.
Spices: oregano, thyme, salt & pepper
People! These are some GREAT salad options! Give them a whirl and let us know what you think! Comment below or shoot me an e-mail. firstname.lastname@example.org