Monday, March 14, 2011

Spring forward to...

...salad week!

I've dubbed this week salad week.

I realize that makes it sound 1) boring, 2) like I'm going on a diet, and 3) flavorless.

But I can assure you that it is none of the above!

Spring time means warmer weather which means...hello to refreshing foods! (Hence salad week). And when is a more perfect time to start eating salads again than spring break!?

Prepare to have this salad rock your socks off (and your hunger...HAH).


Taco Salad
[Makes 2 servings]

  • greens of choice (romaine lettuce, spinach, swiss chard, etc)
  • 1/2 can black beans
  • 1 avocado
  • mushrooms
  • 6 garlic cloves
  • onions (green or regular)
  • bell peppers
  • 3 tablespoons fresh or frozen corn
  • 2 tomatoes
  • olive oil
  • lemon juice
  • salsa
  • optional: cheese of choice
  • optional: tortillas or tortilla chips

Start by adding a drizzle of olive oil to a pot along with the chopped garlic, onions, mushrooms, and bell peppers. Heat over medium until vegetables have cooked. Season with black pepper.

Set the pot side. Chop your greens (I used swiss chard) and tomato and place them on a plate. 

Add the cooked veggie mixture and the black beans.

Top with corn, avocado, and cheese. Squeeze lemon juice and if desired, add some salsa. 

And serve with tortillas or baked tortilla chips. (I made my corn tortilla extra crispy!)

This is a nutrient dense meal (count the veggies!!) and it is extremely filling from the beans, avocado, and cheese. 

Who's hatin' on salad now?

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