4cupsOrganic spinachor two huge handfuls per person
1cupCherry Tomatoessliced in half
2smallcucumbersI like the mini cucumbers
3-4stalksCelerypreferably the inner tender parts
1/2cupAlmonds (or walnuts, hazelnuts, etc.)
1tbspExtra Virgin Olive Oil
1tbspWhite wine vinegaror rice wine vinegar or balsamic
1tspFreshly ground pepperor to taste
1/2tspCeltic Sea Saltor similar quality sea salt
Wash all of the salad ingredients.
Slice the tomatoes in half, chop or slice the cucumbers, and finely chop the celery stalks.
Put all of the ingredients into a large mixing bowl, adding the liquids on top, and toss gently with a large salad spoon or two spoons. You're effectively making the salad dressing while tossing the salad at the same time.
Pour everything into a large salad bowl or onto a plate. What's nice about pouring from the mixing bowl into a serving bowl is that the heavier ingredients will now rest on the top of the salad and will look like the picture above.
Add whatever protein you wish. For this recipe I sliced a breast of chicken and added it cold to the salad. You could add canned or fresh salmon, tuna, sliced steak, pork loin, chopped firm tofu, etc.
In case you were wondering that salad was not 'fluffed'! I took that picture right after I poured it into the bowl! That's how good it looks, and that's how good it will taste!
Meal Planning and preparation doesn't get much easier than this!
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