I’ll be the first to admit: salad is usually not my favorite thing in the world.
In fact, I spent roughly 98% of my entire life hating salad more than anything ( besides, like, Hitler, smacking, & a long list of other things… lol ).
Seriously… I wish I could describe the drama that ensued when someone would convince me to try a *bite* of salad. Cue: me, holding my nose, not breathing, & slowly chewing on a single piece of lettuce like I was gnawing on human tissue.
In the past, the idea of basing an entire meal off of lettuce did NOT sound appealing. I always thought: if I die after this meal, my last meal on Earth will have been a bunch of lettuce & some random ass vegetables ( can you tell how seriously I take eating? ).
On top of the whole lettuce-base thing, most salads I found while eating out contained a truly sick number of calories ( & LOTS of saturated fat ) due to cream-based dressings & fried toppings.
In summary, lumping a bunch of vegetables & lettuce together and covering it in overly-fattening liquid is just going to be a NO from me.
Since moving to LA last year, I’ve slowly-but-surely warmed up to eating salad on a regular basis. I started with a Chipotle “Salad” ( AKA: chicken, extra chicken, brown rice, cheese, and like 2 pieces of lettuce ) & have now graduated to making salads at home ON PURPOSE.
( audience applauds )
Well, the salad I’m sharing with y’all today is the only salad I make at home. But, still, I’m proud of myself for this adultish accomplishment: I ENJOY ( some ) SALAD NOW.
That being said, I have some RULES when it comes to at-home salad making:
1. Keep it SIMPLE: keep the ingredient list to a minimum, while also incorporating the nutrients you need.
2. Make it FLAVORFUL: this is how I avoid a boring-ass salad. LOTS of FLAVOR. I accomplish this by picking the right dressing, adding flavored chicken ( seasoned with sea salt/pepper/chile powder ), FETA cheese, occasionally throwing in a dash of hot sauce & adding extra pepper.
3. Keep the dressing LIGHT: My favorite dressings are oil-based, organic, and ultra-light. A brand a like a lot is Tessemae’s from your local grocery. It’s always flavored just right, and doesn’t overload on saturated fat.
4. Add a PROTEIN always: I usually opt for chicken or shrimp!
5. MIX very well: to coat everything in the dressing goodness. Necessary.
What You’ll Need for my PERF At-Home Salad
Butter Lettuce ( about half a bag )
1 Serving of prepared Grilled Chicken ( I season mine with sea salt/pepper/chile powder )
Avocado ( I use 1/2 )
Cherry Tomatoes ( a large handful )
Feta Cheese ( 1/4 cup )
Tessemae’s Green Goddess ( or any light dressing you like! )
How-To
1. Combine ingredients into a large bowl, & mix well using tongs!
Other Ingredients I Sub in Occasionally:
Shrimp
Regular Tomato
Cucumber
Shaved Brussels Sprouts
Jalapeños
& More Dressings:
Tessamae’s Lemon Garlic
Trader Joe’s Goddess Dressing
Champagne Vinaigrette
Salsa
Honestly, I’m ALWAYS full after finishing this salad. It’s glorious.
When I’m eating out, I’ll usually be annoying/picky and have them make me something similar to this recipe, adding or subbing in things occasionally. Hm… post idea: healthy things I order at all of my favorite restaurants? Would y’all want to read something like that?
Lemme know!
Also, I feel like this healthy, simple salad post really fits into the whole getting prepped for summer swimsuit days thing I have going on on H+H lately.
First, we talked inspiration & cute beach looks.
Then, we moved onto a sweet-but-skinny indulgence.
After that, I broke down how I’m getting tight & toned with my friend Katie.
The post right before this was about teeny white one-pieces & maintaining a fresh ass spray tan.
And now, yum-o salad.
I guess we’re kind of on a roll when it comes to summer prep! What should we chat about next?? Love hearing from y’all!
Until then, I’m wishing y’all lots of salad success.
Talk soon. xx
Ewa Macherowska says
Looks great!
Lauren says
I would love to see more easy-to-make meals for one like this!