Spring Superfood Salad
Anyone who has been around me for more than one minute knows I’m always hungry. As much as I love being skinny (or fit and healthy or whatever is the politically correct word – there, I said it), I love eating more. Because I love eating and I’m always hungry, I consider myself a volume eater.
I’m not going to lie – back in my less-healthy days (i.e., college) I wouldn’t make myself a huge salad for lunch or typically order one at a restaurant. Salads just didn’t seem appealing. Now, there are few things more appealing to me in the world than a huge bowl of vegetables. I’m a complete psychopath, I know, but I also love wine so it balances out, right? (And chocolate and nut butter and ice cream just in case we’re worried I primarily only eat vegetables and fruit in fermented form.)
I hate not knowing what’s in my food so I’m really weird about salad dressing. There’s always either a ton of oil or added sugar, even if they’re homemade by someone who isn’t myself. I would totally make a salad at my office cafe every day (and I used to) but now I would rather bring one from home and know exactly what is in it and not be disappointed when the basil cucumber dressing isn’t out or someone ate the last artichoke.
I was still sleep-deprived when I went to the grocery store on Monday night and despite having about five amazing salads over the course of the precious four days, I couldn’t come up with the brain power to create my own salad. I bought two random heads of broccoli and some turkey and thought I would figure it out from there.
This salad could also be called the “use up stuff in your fridge” salad. It’s full of “superfoods” and nutrients: strawberries, seeds, quinoa, greens and avocado. I didn’t expect this salad to be as epically amazing and delicious as it was – definitely make it. Top with a balsamic dressing. I make mine by sight so I don’t measure anything, but I used balsamic, olive oil, lemon juice and fancy balsamic fig mustard that I bought in Toronto.
- 2 cups salad greens
- ½ cup broccoli, chopped
- ⅓ cup strawberries, chopped
- 3 slices turkey breast, chopped
- ¼ cup cooked quinoa
- ¼ avocado, sliced
- 1 tbsp goat cheese
- 2 tsp pumpkin seeds
- Place all ingredients in bowl. Top with your choice of dressing.
Chat with me:
Do you love salads/vegetables as much as me? Am I completely nuts (don’t I ask that question every week at least once)?