What are you doing to keep your dinner salad interesting?
I'm a wee bit bored and need some creativity to change up my dinner salad.
How big are you dinner salads? Mine are huge!
I trudge the road of happy destiny in the sunlight of the spirit!
Using cayenne and kelp granules along with olive oil makes my salads very tasty. Other than that, using very flavorful ingredients like cabbage, bell pepper, tomatoes, avocado, green beans, carrots, apple, corn, raisins, etc. Chopped tomato mixed with avocado & lime (optional: dash of salt) is delicious and simple to add to lettuce. Chopped garlic and/or onion if you use those. Making different dressings always keeps things interesting.
I'm totally into dill and cilantro right now. They're so packed with taste, I could put those two alone in a bowl with some avocado, garam masala, and olive oil and seriously get horny at how good it is.
put a nice blob of saurkraut on your salad... or some raw olives. makes it nice.
i love to add chunks of apple to salads as well...
I love having non-lettuce salads too. *Ü*
Dinner salads? I eat salad for breakfast, lunch and dinner! I use a bowl that would serve 4.
Originally Posted by Stina
Make it interesting? change the dressing. I don't see my food as entertainment, but as nourishment therefore never get "bored" with it.
I change my salads up a lot. Vary the type of lettuce(s), add different combinations of chopped veggies. Mostly the same dressing, but once in a while I look over recipes to find a new dressing to try. Adding something unusual can be a surprise. If a salad is not working, look around to see what else there is to wake it up. It might only take a few spicy pumpkin seeds or dried kale chips to make a difference.
My favorite types of salad have changed over time. Lately, my fav is so simple; leafy lettuce, olive oil, shelled hemp seeds, and nutritional yeast.
I have three old favorites that I bring out when I want something different. Each has an intense flavor combination that is unique.
SAVORY: Portobella mushroom marinated in olive oil, nama shoyu, garlic, thyme, and cumin, served with romaine, avocado, tomato, and marinated onions (white onion slices marinated 24 hours in mix of ACV and honey).
SWEET: A soft Bibb or Leaf lettuce, pecans or hazelnuts, dates (or figs), pears (opt.), green onion, with a light honey/lemon/olive oil dressing.
BITTER: Arugula, parsley, radishes, avocado, pine nuts, zuchinni, garlic, lemon juice, green olives
Throw some raw tuna salad on top of a standard salad. Mmm!
Put it is a wrap. I do this a lot. Messy but nice.
There is sufficient in the world for man's need, but not for his greed.
I love adding avocado cubes, maybe shred some ginger on top, throw in sprouted mung beans or sunflower seeds, or try a new recipe for raw dressing that I never had before!!
I make mine big enough to last me for the next 3-5 meals. It really makes feel like I've gotten my salad craving down. It amazes me now that I've gone raw that I actually crave for greens!!!
Singing, "Yum Yum Yum, how beautiful the greens does the body good!!"
Last week I was craving Mediterrnean salads. The one I make at home is never as tasty as at at couple of restaurants here and I don't like to spend too much time on preparation. So, I treated myself to three different Mediterrnean restaurants for salads last week - each was 2 meals for me!
Today is my last of a three day liquid fast. This afternoon, I cruised around the produce department AND the salad bar at Whole Foods to get ideas for different ingredients for salads this week. Then I bought some produce that I don't usually buy.
You will surely get some tasty ideas by doing a search here. A while back, I asked for "favorites," which gave me some exciting salad dishes to serve at at gathering at my home.
Wishing you an awesome week of creative and delicious salads!
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