This may not be the world’s prettiest picture of a salad, but it definitely is #reallife.
Most of the time, I try to rely on leftovers to keep my going through the work day, but for the past month, I’ve been trying to incorporate more greens into every meal and one of the easiest ways I’ve found to do that is by having a salad for lunch.
Now, I love food, but for some reason, salads for lunch just never seemed that appealing–I mean, where’s the bread? But with a few trials and errors, I think I’ve finally settled on a combo that is filling, delicious, and leaves me with energy to finish working through the afternoon, instead of feeling sleepy and weighted down from a carb-centric lunch.
Here’s what I’ve been adding:
- mixed greens
- chickpeas or lentils
- avocado or hard boiled egg
- red onion
- olive oil and red wine vinegar w/ pepper
Prepping on the weekends has been a huge help too–taking 20 minutes to boil a few eggs, use the food processor to slice the veggies in advance, rinse the chickpeas, and make a pot of quinoa–anything to make the assembly process more grab and go style!