Salads.

I know. Sounds boring, right? The second I mention I’m vegan, that’s all I hear. ‘Oh, so you eat, like, salads?’

Well, yeah. But I also eats LOADS of other stuff.

I just happen to like salads. And so should you! Leafy greens have the highest nutrient density per calorie. We should be eating a large salad every day. Not as a side, but as a meal. That’s the only way to pack in a majority of the micronutrients we need.

In this post I am sharing my two favorites salads, plus another one I just recently tried that adds a nice spin on traditional salads.

First up, this salad is what I like to call the Health My Lifestyle Classic Salad. Or HML Classic Salad for short. It’s my go-to, and I never get tied of it!

HML Classic Salad

HML Classic Salad

Ingredients
1 cup spinach
1-2 cups romaine hearts, chopped
½ cup cucumber, sliced and quartered
½ cup red cabbage, chopped
1 stalk green onion, chopped
4-5 grape tomatoes, halved
¼ cup walnuts
Walnut Vinaigrette Dressing

Directions
Toss everything in a large bowl.

HML Classic Salad

Next up is a spin off the classic but with a Mexican twist.

Mexican Salad

Mexican Salad

Ingredients
1 cup spinach
1-2 cups romaine hearts, chopped
½ cup cucumber, sliced and quartered
½ cup red cabbage, chopped
1 stalk green onion, chopped
4-5 grape tomatoes, halved
¼ cup walnuts
½ cup spiced black beans
generous dash of garlic powder
generous dash of onion powder
generous dash of cumin
dash of salt
Salsa

Directions
Rinse the black beans and place in a microwavable bowl. Add the garlic powder, onion powder, cumin, and salt to the beans; stir well. Microwave for 1-2 minutes to warm up the beans. Toss beans and all other ingredients in a large bowl. Add as much salsa as you want, just make sure there is no- or low-added sugars.

Mexican Salad

This next salad was inspired by the Detoxinista’s 2-Ingredient Detox “Spaghetti”

“Pasta” Salad

Ingredients
Half a head of cabbage, chopped
1 cup of pasta sauce
1 cup of mixed vegetables, fresh or frozen
A dash of oregano
A dash of garlic powder
A dash of onion powder

Directions
In a large saucepan over medium-high heat, add the cabbage, pasta sauce, oregano, garlic powder, and onion powder, stirring continuously until the cabbage softens; 8-10 minutes. If cooking the mixed vegetables from frozen, place the vegetables in a microwavable bowl with 1-2 tablespoons of water. Microwave on high for 4-5 minutes until the vegetables are steamed through, stirring halfway through for even cooking. If cooking from fresh, steam the vegetables until you can easily pierce them with a fork. Add the steamed vegetables to the saucepan. Stir and serve.

"Pasta" Salad

It doesn’t replace pasta for sure, but it’s nice to have another option!

These salads are supplemental to my FREE meal plan, which is almost ready! It’s full of healthy, delicious recipes, that are affordable! If you’d like to be the first to receive it be sure to sign up for my mailing list below.


xoxo Rachel

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