Quick and Easy Fat Fueled Salad ๐Ÿฅ—๐Ÿ’ช๐Ÿป

Salads are a quick and easy way to get your daily dose of fiber, micronutrients, and of course healthy fat and protein!

Healthy fats, fiber and protein ๐Ÿ’ช๐Ÿป

On warmer days, a fat fueled salad is our go to lunch! The base and dressing is easily prepped ahead of time and can be embellished with pantry and fridge staples of your choice!

We typically have a few different types of greens at home like lettuce, spring mix, arugula and baby spinach and I typically just grab a bit of everything (the more greens the better ๐Ÿคช)

Itโ€™s easy to throw together a fat fueled meal when you have protein and greens prepped ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ

We are very lucky to have access to a local hydroponic farmer who delivers us the cleanest and freshest greens imaginable. We also have a โ€œherb barโ€ in our refrigerator so I always grab a handful for herbs like basil, parsley or chives to into my salad ๐ŸŒฑ

Start by putting the dressing on the bottom of the salad bowl and add the ingredients:

We love to add tomato, green onion and herbs to our dressing base before we add the greens ๐Ÿฅฌ

This is how we make our basic salad dressing (I will post about salad dressings later on). You can make a big batch ahead of time and store it in the fridge or you can make a single portion in the bottom of the salad bowl ๐Ÿฅ—

For the basic vinaigrette dressing you need:

1) high quality extra virgin olive oil (if itโ€™s rancid toss it!!), you can also substitute a little bit of MCT oil like Brain Octane from Bulletproof for an extra mitochondrial boost or sesame/truffle oil for taste ๐Ÿ˜

2) coconut vinegar (this is a powerful prebiotic) or lemon/lime juice. You need something acidic to counteract the oil ๐Ÿ‹

3) salt and pepper (you can experiment with truffle salt) ๐Ÿง‚

4) your favorite mustard to taste (I like Dijon) ๐Ÿ˜‰

The ratio of oil to vinegar is 3:1 and can be scaled to however amount of dressing youโ€™d like to make ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ

I would also recommend adding in some chopped tomatoes as the juices help create a bit of an umami flavor ๐Ÿ˜‹

You can also add spices like granulated garlic or onion ๐Ÿง…๐Ÿง„

Here is our basic salad recipe for success ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ:

1) green base (pick the greens of your choice) ๐Ÿฅฌ

2) super power herbs and microgreens (we love basil and parsley) ๐ŸŒฑ

3) colorful veggies (tomato, green onion, bell pepper, sliced carrots, radish, endive, red cabbage, artichoke hearts, etc) ๐Ÿฅ•๐Ÿ…๐Ÿซ‘๐Ÿฅฆ

4) something crunchy (dry roasted almonds, pumpkin seeds, sunflower seeds, bacon etc) ๐ŸŒฐ

5) Fatty Accessories like avocado or olives ๐Ÿฅ‘๐Ÿซ’ or maybe even some salmon roe ๐Ÿ˜Ž

6) protein source- this could be anything from canned SMASH (sardine, mackerel, anchovy, sardine, herring) fish, crab, hard boiled) left over pork tenderloin, chicken or steak, grilled shrimp ๐Ÿฅš๐Ÿฅฉ๐Ÿค

I also love left over baked Rainbow Trout, I recently found Rainbow King Foods that sells super yummy trout. You can use my code CUREATED to save money!

You can also leave out the embellishments and make a simple side salad to go with your meal. This could just be greens, a few veggies and herbs and the simple dressing ๐Ÿ˜Ž

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