An entire week of salads…but these salads will not leave you hungry (and there’s meat for the carnivores). I love salads because there are so many options, and it is minimal work. You can take a day to prep all of your vegetables if you want, and mix and match all week, or you can test out some of these babies. If the thought of making dressings doesn’t do it for you, just use olive oil, balsamic vinegar, and some sea salt.  So, get a couple of more hands to help with the washing and chopping, and don’t turn your oven on for a week.

Monday: Low Carb Pad Thai Salad– You’ll definitely need to multiply this recipe to serve a family. If you don’t have a spiralizer, just use shredded carrots and thin pieces of zucchini. You can leave out the chicken and fish sauce to make this vegan (replace the fish sauce with more soy sauce).

Tuesday: Rainbow Chicken Salad with Almond Honey Mustard Dressing–  This is summer in a bowl, my friends. I’d add some strawberries, but that’s just because I like food that tastes good.  To save time, you could buy a rotisserie chicken.

Wednesday: Ginger roasted Pumpkin Quinoa Salad– Changing it up a little 🙂 It’s not exactly pumpkin weather, so you can use sweet potatoes or butternut squash. Again, you CAN roast this in the oven, but you can also cut whatever you’re using up in small pieces and pan fry. Again, you can multiply this recipe to serve more- and quinoa dishes freeze very well.  ***While you’re making quinoa, make extra for Saturday’s dinner.***

Thursday: Tahini Kale salad with Crispy Chickpeas–  Gluten free and vegan.  Ok, I lied a little….you CAN cook the chickpeas in the oven, but you don’t have to. You can get a similar result from making sure the chickpeas are very dry, and pan frying in a small amount of oil. If you don’t like/can’t find kale, try spinach or romaine lettuce. If you do use kale…make sure you massage it. I know….but, the key to raw kale tasting good it to break down some of it’s fibers. My tip is to take 1tbsp of the oil (that’s meant for the dressing), pour it on the kale, and massage it for a few minutes. Then continue with the recipe.

Friday: Shrimp Cobb Salad with Cilantro Lime Vinaigrette– Feel free to leave out the meat/use a different kind of meat. The Emeril’s seasoning is also not imperative- just use something spicy.

Saturday: Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing–  Gluten free and vegan. This just tastes so good, and that’s all I can say. The recipe is written with modifications, so there’s an option for everyone. You could also use this as a side dish, and serve this with grilled chicken or salmon.

Sunday: Lentil Taco Salad– Vegan and Gluten Free…although, you can skip the lentils and use grass-fed ground beef if you prefer. You’ll see how to put the salad together when you scroll down- however it’s for a single salad (why?). So, just use the same ingredients, but multiply for each person being served.

 

This is my last post that will be written in Germany. We head back to America tomorrow morning! My excitement level is akin to a child on Christmas morning, whose birthday is also on Christmas, who knows they’re getting a Power Wheel and a puppy, and that there’s  an ice cream buffet for each meal of the day.

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