This is my go-to staple for lunch almost every day. It's versatile and delicious, and ensures I get my daily dose of greens, beans and veggies. You can switch it up with whatever you like. It's a great meal-prep item-- takes about 45 minutes to prepare, then it's ready to eat four days out of the week. Elaine Benes would be proud!
Course Salad
Keyword Big Salad, Huge Green Salad, Main Course Salad
Prep Time 45 minutesminutes
Total Time 45 minutesminutes
Servings 4
Ingredients
1head Romaine lettuce, sliced, chopped thinly
1bunch curly kale, sliced/chopped thinly
1bag baby arugula
1pintgrape tomatoes, halves
1/2head small red cabbage, sliced thinly
1cucumber, peeled, diced
2carrots, organic, grated or sliced very thinly
115.5 ozcan black beans, rinsed and drained
115.5 ozcan white (Northern or Cannellini) or garbanzo beans, rinsed and drained
1cupsweet corn, fresh, canned or frozen
2red bell peppers, roughly chopped and seeded, roasted (see note)
1/2med/large red onion, sliced thin into slivers
2oznuts, any kind, chopped
2ozseeds, any kind (pumpkin, sesame, hemp)
1large avocado, chopped
Instructions
Combine all ingredients in very large bowl. Toss to combine.
Enjoy with your favorite dressing. Some recipes below.
Notes
Be sure to massage the kale slightly (with a little olive oil) before tossing it into the salad. This will break it down and make it easier to consume. I like my peppers roasted but you can always put them in the salad raw if that's your preference! Roasted Red Peppers: Slice or roughly chop, toss in 1 tbsp olive oil with pinch of salt & pepper, roast in 375 degree oven for 15-20 min. Switch out my suggested ingredients for your favorites-- you can use almost any kind of salad greens, beans, tomatoes, nuts and seeds to vary the salad every week. DRESSINGS: For all: Whisk together in a small bowl, enjoy! Honey Mustard Dressing 4 tbsp extra virgin olive oil 3 tbsp apple cider vinegar 2 tbsp Dijon mustard 2 tsp maple syrup Salt and pepper, to tasteAsian Style Peanut Butter Dressing 1 tbsp peanut butter 1 tbsp soy sauce or tamari 1 tbsp maple syrup 1 tbsp apple cider vinegar 2-3 tbsp waterLemon Vinaigrette 1/3 cup extra virgin olive oil 2 lemons, juiced 1 tsp Dijon mustard 1 tsp maple syrup 1-2 garlic cloves, minced Salt and pepper, to tasteCurry Balsamic Dressing 1 tbsp balsamic vinegar (try darker, richer ones for more flavor) 1 tbsp extra virgin olive oil 2 tsp maple syrup 1 tsp curry powder 1/4 tsp onion powder 1 tsp Dijon mustard 1/2 tsp sea or kosher salt 1/4 tsp ground black pepper