After some ups and downs in Madison weather lately, today it finally feels like Spring is heading in the right direction. With that spring-like feeling in the air, I decided to whip up a bright, spring-time salad. I did secretly wish I was enjoying it ocean-side at a cute cafe, but this will have to work for now! When it comes to my lunches, salads have always been a staple. I think people often have the wrong perception of salads, and think of them as a meal they need to force down if they are trying to be healthy. Well those people are wrong! You need to be creative with salads and that is what makes them delicious. Don’t be afraid to add certain ingredients that seem like they don’t mix together; these are often the combinations that end up tasting the best! The key is choosing the right ingredients that are clean, healthy and full of nutrients.
I love huge salads that are full of color, texture, flavor and most importantly nutrition that will fill me up. I am always so hesitant to order salads when eating out because…hey, I’ll say it…I’m afraid I won’t enjoy them as much as I do my own salads. Restaurants always have the classic Caesar salad, and I hate to break it to you all, but Caesar salads at restaurants are usually not good for you, unless you know that a restaurant is using clean and pure ingredients in their croutons and dressing. Ordering a wrap or sandwich can be less calories than a salad when eating out because of the cheese or dressing they add to the salad. So if you do order a salad when you are out to eat, a good tip is to ask for the dressing on the side, that way you can control how much you are using.
I believe in big, hearty salads, and not the small spinach salads with two ingredients to it. I always like to make sure I have a protein, a fruit or vegetable, and a healthy fat in my salads. In this salad my protein was the chickpeas and hard-boiled egg, my fruit was the grapefruit, and the healthy fats were avocado and almonds. The best part is when I get a bite with every ingredient in the salad, and the mix of all the different flavors that I taste. The sweetness of the fruit or vegetable and the crunch of the protein or another vegetable. As I’ve stated in previous posts, texture is a really important thing for me in food. I love having a little crunch with every bite. My crunch in this salad was my toasted almonds, which add a great smoky flavor as well. The best flavors of the salad had to be both the citrusy taste from the grapefruit and the fresh, delicate taste of the avocado. What a great combination! I really enjoy the creaminess of the avocado in any salad, and I actually think I could have it with every meal! This salad made for a perfect lunch, and it was gone way too soon. Give it a try, and I hope you enjoy! If you have a favorite Spring time salad, please feel free to share!
- Baby spinach and butter lettuce mixture
- 1/2 pink grapefruit cut into half slices
- 1/4 cup chickpeas
- 1 hard boiled egg sliced
- 1/2 small avocado, sliced and cubed
- 1 tbsp toasted almonds
- 1 tbsp balsamic vinaigrette
- 2 small lemon wedges
- Couple splashes red wine vinegar
- Toast slivered almonds if you don't have any (350 degrees for about 6-10 minutes)
- Cut up grapefruit, avocado, and hard boiled egg
- Combine ingredients and mix in dressing!
- By The Kelli Kollection