This salad recipe is one of my favorite ways to eat a rainbow of micro-nutrients and greens while also leaving satisfied and nourished. Salads don’t have to be boring or uninspiring meals, if you do it right they can be an exciting way to fuel + love your body.
One of the big keys to a great salad is texture. I always aim to see 3-4 different textures in my bowl to get the best tasting salad. This particular recipe has multiple elements to deliver the texture I am looking for + the flavor.
Here’s what you will need:
Salad Base:
3-4 cups Salad Greens of choice. I prefer a mix of spring greens and chopped romaine to get the crunch I like, but any greens will work!
Starches:
1 Russet Potato
1 Sweet Potato
1 can of Chick Peas (Garbanzo Beans)
Olive Oil
Salt + Pepper
Guacamole Dressing:
1 Ripe Avocado
1 Lime
Fresh Cilantro
Salt + Pepper
Additional Ingredients:
1/4 Yellow Bell Pepper
Seedless Cucumber
Red Onion
Any other vegetables you have available!
Directions: Potato Fries
Preheat Oven to 400 degrees
Cut up Russet + Sweet potato into thin “french fry” slices
Spread on a baking sheet with light drizzle of olive oil and season with salt + pepper
Bake for 30 minutes or until fries are crispy (timing will vary based on the thickness of your fries)
Directions: Roasted Chickpeas
Preheat Oven to 400 degrees
Rinse and dry 1 can of chick peas
Spread onto a baking pan (with raised edges) and drizzle with olive oil
Roll chick peas around the pan to evenly coat the beans with oil
Season with salt + pepper and bake for 30 minutes
Directions: Guacamole Dressing
Mash 1 Avocado until smooth
Finely chop 1 teaspoon of cilantro and mix into avocado
Squeeze juice of 1/2 lime into the mixture and season with salt + pepper
Directions: Salad Assembly
Layer your greens at the bottom of your bowl and cover with potato fries, roasted chickpeas and any other vegetables you enjoy in your salad! Add entire guacamole dressing in the center of your bowl to make your salad creamy and indulgent + enjoy!
You will likely have left over fries and chick peas, so save them for a snack or reheat later and use them in another salad! Enjoy this meal fully and eat until completely satisfied!
If you are dabbling into more plant based meals, I have found that focusing on abundance is key to enjoying this lifestyle. Having a variety of whole, plant-based foods on my plate gives me the variety that I am looking for and leaves me incredibly satisfied! I also like to serve all my meals with a variety of pre-cut fruit so I am surrounded by nutritious, healthy foods during my meals. I never feel restricted or deprived when I am surrounded by abundance!
If you try this salad recipe, let me know how it goes in the comments below!