Description
If you’re looking for healthy salad recipes, this hearty crispy-crunchy, creamy salad is not only super easy to make but simple to prep in bulk and the best way to use up leftovers like steamed veggies, or crispy tofu. This way you’ll always have a healthy meal ready to go when you’re too tired to cook and tempted to call for takeout. Pair it with a simple homemade vinaigrette (or salad dressing of your choice) and it’s a healthy lunch or dinner in less than 5 minutes.
Ingredients
- iceberg lettuce, sliced or chopped (or other lettuce or green of choice)
- purple cabbage, sliced or chopped (or other cabbage of choice)
- carrot, shredded or grated (or peeled into ribbons w/veggie peeler)
- avocado, halved and pit removed
- tomato, sliced or diced (garden fresh, grape variety, or Roma in the off-season)
- hard-boiled eggs, chopped, quartered, or sliced
- sunflower seeds, toasted
- pepita seeds (pumpkin seeds), toasted
- crispy-fried shallots (homemade, or store-bought) (optional, but super tasty)
Instructions
- Boil the eggs. Place eggs in a small pot and cover with water and bring to a boil and set a timer for exactly 6 min. Once the timer goes off, remove the eggs from the heat and run cold tap water over them to cool them down. Peel and set them aside.
- Toast the seeds and nuts. Toast sunflower and pepita seeds together in a skillet on medium-hi heat tossing or stirring with a wooden spoon until evenly toasted. Remove them to a bowl to cool.
- Chop and slice the vegetables. Chop and slice the produce (and any deli meat or other proteins you may be using). Slice the avocado in half and remove the pit. Squeeze a little lime or lemon juice onto both halves to keep them from oxidizing (turning black)f. Take one half and “score” it lengthwise to make your “slices”. Then use a spoon to slide under the flesh of the meat in order to scoop it out from the skin.
- Assemble the salad: Layer it from the bottom up like in the photos, or toss it all in a bowl and serve. Alternatively, for longer-term storage (to have salad ready to go throughout the week), place all the produce into a 9×13-inch airtight container lining them up and grouping individual ingredients in single rows or in small piles. Keep the wetter ingredients like sliced tomatoes next to dryer ingredients like shredded cabbage, or carrots. Cover with a double layer of paper towels and cover with the lid until ready to assemble, and Enjoy!
Notes
- Make Ahead Salad instructions: If you’re eating this salad as a main meal then go ahead and layer up the ingredients, but if you want to have a fresh and crispy salad ready to go in the fridge for the week, place all the sliced and chopped vegetables in like “lines” or “piles”, lay a paper towel over the tops and seal it in an airtight container. This way you can grab and go by pulling out the greens and adding toppings individually whenever you need a quick healthy meal.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Chop & Slice
- Cuisine: American
Nutrition
- Serving Size: 1 salad
