Salads are more than just greens.

They are a concoction of crunchy, sweet, sour, tart, earthy and super fresh.
They are a boost of nutrition that does the body (and mind) good.
I recommend having at least 1 salad every, damn day ūüôā
In fact, I now have one at every meal and make half my plate a salad!
In a single bite of a salad, you can enjoy many different layers of goodness, texture and nourishment.

I love salads now, but have had to learn to find a way to love them! 

I hope you enjoy these salads and are inspired by them to make your own.

Love, Britney

The 5 Steps to Loving Salads!

Step 1: Choose the Weather

Yes weather! Spring, summer, winter, fall. Depending on what you feel and what the weather is outside, you can dress your salads accordingly.

Step 2: Choose Your Greens

Spring: Romaine and mixed greens
Summer: Arugula and/or baby kale, head lettuce
Fall: Green or Purple large Kale (only the leaves not stem, torn into tiny pieces.)
Winter: Spinach, Mixed Greens, Arugala

Step 3: Choose Your Toppings

Spring: Shredded carrot, shredded cabbage,  diced avocado, green onion, slivered almonds,
Summer: Goat cheese, blueberries, sliced strawberries or grapes, pralines (optional), walnuts
Fall: Whole Tamari almonds, cranberries, Goat Cheese (optional)
Winter: Diced roasted root vegetables (carrots, beets, sweet potatoes, parsnips), pepitas (pumpkin seeds), Feta or Goat Cheese (optional), roasted or baked chicken or canned tuna.
Add as much or as little of each of these ingredients as you have, want or desire. These are here to help spark creativity in you.

Step 4: Choose Your Dressing

Spring: 
1/3 cup Lemon + Orange, juice
2-3 Tbsp Honey
1 large Garlic cloves, minced
1 tbsp Dijon
1/4 tsp Turmeric (optional)

1/3 cup Avocado Oil
1/4 tsp sea Salt

Add all ingredients into a mason jar and shake to emulsify.

Summer: 
bunch of Parsley (no stem)
bunch of Cilantro (optional)
2- 3 tbsp Mayonnaise ( or 2 tbsp greek yogurt plain and 1 tbsp evoo)
1 tbsp Water
1 minced garlic clove
1/2 lemon, juice
1/4 tsp salt
pepper
2 chives/green onions
1 tsp apple cider vinegar
1 tsp maple syrup

Blend in blender until super smooth and enjoy
Fall: 
1/3 cup Lemon juice (2 medium sized lemons + rind)

2-3 Tbsp Maple Syrup
1/3 c Avocado Oil
1 tbsp dijon

1/4 tsp Sea Salt
1/8 tsp Pepper
Add all ingredients into a mason jar and shake to emulsify.
Winter:
1/3 cup Balsamic Vinegar

 4-5 Tbsp honey (raw)
1/3 cup Avocado Oil  
1/4 tsp Sea Salt
Add all ingredients into a mason jar and shake to emulsify. Unless you have a magic bullet, that will work for this too.

For even more salad dressing recipes visit here.

Step 5: Assemble & Enjoy!

 Its time to assemble your salad.

  1. Grab a big bowl and add your cleaned, spun, dried greens of choice. (You can do this on meal prep day to any of the greens except mixed greens and arugula and spinach)

  2. Drizzle your dressing of choice around the sides of the bowl versus directly onto the leaves themselves.  Then use your hands or 2 big wooded spoons to gently toss the salad dressing onto the leaves. (When I use kale however, I get my hands up in there and massage the leaves with the dressing to break down the fibre in the kale and to allow more absorption of dressing)

  3. Add  half of your toppings of choice to the salad and toss the salad again. Then put the second half of toppings on top of the salad and serve immediately. (unless your a kale salad, and in that case, you can mingle in the fridge with your dressing on for 30 minutes until its at its ideal eating stage. It is also the only green that you can store in fridge with dressing on and enjoy the next day)

Share your inspired salad creations with us below in the comments.