With summer right around the corner, I am all about eating healthy meals so I can rock a bathing suit (I may not make it into a bikini, but I still want to look damn good in my one piece). I've been really into salads lately, and I like to take the time to create something yummy instead of eating random crap. Most of the salads below only take a few minutes to toss together. All are favorites and deliciously good and healthy.
I usually buy all the stuff for one particular salad and then eat it that week for lunch. These are my go-tos, so I hop you dig in and get ready for bikini season!
I am obsessed with Greek salads—it's probably my favorite lunch. Often, we'll have shrimp for dinner the night before and I just ask Matt to cook extra for my salad. Otherwise, I eat it with no protein and it is just as good. The addition of crumbled pita chips really steals the show, so don't skip that step! I promise this salad is amazing.
SAUTEED KALE + WHITE BEANS
This is a new favorite. I don't think I've ever written about it on this blog before, but it is so easy to make. I make a batch at the beginning of the week and then just reheat when I'm ready. All you do is chop the kale (remove the stems) and sautee in oil—I use a habanero-infused olive oil to give it extra flavor. Once the kale has cooked, add in drained white beans (I use cannellini or great white northern beans) and if you want, add in chopped cherry tomatoes as well. Then add in a couple splashes of balsamic vinegar and salt and pepper. Cook a few more minutes and enjoy!
ROASTED VEGETABLE COUSCOUS
This is an easy salad to make. You could sub in any veggies you have on hand, and I think it tastes better the longer it sits—I also prefer to serve at room temperature.
CAULIFLOWER, WHITE BEAN AND FETA SALAD
This a fairly new recipe I tried a few weeks back, but it has quickly become one of my favorite salads. The flavor combinations are crazy good and the cauliflower holds up well and never gets soggy.
TUSCAN KALE SALAD
This salad is ridiculously easy to make and full of flavor. Again, I have found that it is better the longer it sits. The kale holds up well and doesn't get soggy so it can last a day or two in your fridge. I use panko breadcrumbs instead of making my own.
Picture and Recipe VIA .
SPICY QUINOA, CUCUMBER AND TOMATO SALAD
I made this salad all the time last summer. It is one of my favorite quinoa recipes, and I have even added black beans and that is also killer. It is a fabulous salad.
Recipe and Photo: Via New York Times