Many of us dieters grow to resent always having to rely on salads as our mainstay meal. But salads don’t have to be boring. The key is adding texture, flavor and even a little fat in a healthy form. The lunch salad recipe I’m sharing here is my go-to salad during the workweek. I have it daily (unless I have a lunch meeting that requires me to dine out) and never get tired of it. Even better? You can serve it to guests or other family members and they’ll never suspect they’re eating something so healthy given how tasty and delicious it is. What’s more, it doubles as an excellent dinner salad. The only thing it’s not good for? Breakfast. But then again… You never know!
For best flavor (and crunch appeal) use super fresh ingredients whenever possible:
I love using Arugula instead of “regular” lettuce for its texture and slightly-peppery flavoring
No doubt about it – freshly cut corn adds amazing flavor and snap-appeal
Use grape tomatoes that are fresh n’ firm (like we want our bodies to be!)
My Beer’d Chicken Recipe works great with this salad (whether used cold or warm)
No reason to be afraid of the naturally-occurring fat in Avocado (it’s the good kind of fat!)
Best Lunch Salad Ever
1 cup Fresh Arugula
1/2 cup Fresh White Corn Kernels (cut from cob just before serving)
1/2 cup Grape Tomatoes, sliced in half
1 Piece of Gregg’s Beer’d Chicken (Prepare in advance – click here for recipe)
1/4 Avacodo, sliced lengthwise
Fresh Ground Pepper
Add ingredients to the plate, one at a time, building a small ‘pyramid’ of sorts as you add the additional ingredients. After all ingredients are on the plate, add Balsamic Vinegar and Fresh Ground Pepper to taste. Serve immediately.
(Double, Triple, Quadruple – or whatever – ingredients depending on number of guests)
As you can see, the salad looks good, too. And even if you’re dining alone, shouldn’t you be impressed with your meal as you gobble it down? Of course, you should. Spoil yourself a little. You deserve it!