Healthy Salad Recipe for Dinner
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Summer Body 365 – STEP TWO
Make one meal change.
The one meal change I suggest you do, is dinner. It will help with weight loss and how good you feel, if you’ll substitute a regular cooked meal for the yummy salad offered here.
My healthy salad recipe for dinner is so varied and robust, I promise, you will never feel deprived.
Tell me if that doesn’t look like the most delicious healthy salad, ever!
I literally eat this salad 6-7 nights a week. You’d think it would get boring, but I vary some of the ingredients (and occasionally the dressing) so it never does.
I started with this healthy salad recipe for dinner a couple years ago when I noticed I often had an upset stomach after eating supper. Maybe it was too heavy. IDK, but I had a craving for fresh food. Not cooked.
This is the meal I look forward to the most in my day, and I always feel good after eating. BTW, I think it’s a clue we’re eating poorly when we feel slightly sick after eating. Our bodies are trying to tell us something.
Now, because I am SUCH a foodie (LOL) if I was going to change my evening meal, it had to be super yummy. I think this salad recipe is divine.
So without further ado, here is my summer salad recipe that’s perfect year round.
Healthy Salad Recipe for Dinner
- Organic Salad Greens – I usually buy one box of Spring Mix & one box of spinach/kale or Power Greens (whatever has freshest date)
- Tomatoes – preferably from garden or farmers market
- Cheese – blue cheese, feta or shaved Parmesan
- Nuts – Pumpkin seed, almonds, sunflower, whatever you like
- Carrots – I like the matchstick carrots
Tessemae Salad Dressing – my fave by far is ‘Green Goddess’ with ‘Balsamic Vinaigrette’ for variety. If your grocery store carries it, it’s in the produce section. It’s Gluten and Dairy free.
- Himalayan Pink Salt – you can use regular table salt but I love this one!
- Artichoke hearts
- Garbanzo beans
- Hearts of Palm
- Peppers – I get the bag of small colorful peppers and sometimes an Anaheim hot pepper.
- Dried cranberries or when in season, blueberries & strawberries
- Sundried tomatoes
- Scallion onion
- Hard-boiled egg
- Potatoes – red and/or sweet potato
- Coconut Oil – this is if you’re doing potatoes. Otherwise you don’t need it.
Get everything out.
If you’re doing potatoes, start skillet with teaspoon of Coconut oil. Wash potatoes and slice in 1/2 inch slices. Add to skillet and brown crisply on both sides. You can add a little seasoning if you like.
Take large handful of salad greens and finely chop. I do about 1/4 inch and then 1/4 in other direction. Place in salad bowl. Get another large handful of greens and repeat.
Add salad dressing. Because your greens are so finely chopped, you need VERY little salad dressing to completely coat the greens. I measured so I could tell you, and it’s just a little over a teaspoon. About 1-1/4 teaspoon. Gently toss and move greens to one side of bowl.
THIS is one of the keys to a healthy salad. You don’t need hardly any dressing! Many people kid themselves thinking they’re eating healthy with a salad, but defeat the purpose with lots of dressing.
Chop tomatoes and avocado and place on side of greens. Grind a little Himalayan salt on them.
Chop matchstick carrots and place small mound next to greens.
If you’re doing potatoes, I like one red potato slice and one sweet potato. Put the rest in fridge and heat up for next salad. Sometimes I do three slices. Put in mound next to carrots.
Sprinkle cheese and nuts over greens.
Add any of the optional ingredients on top of your greens. How many extra goodies I add often depends on how big my salad is getting at this point.