These salads are all super quick and easy to make ahead of time to make the busy weekday mornings a bit more manageable. Feel free to make each of these salads your own!
Simple Spinach & Kale Salad
Serves 4
Ingredients:
4 cups baby spinach
4 cups kale, chopped
¼ cup pumpkin seeds
¼ cup dried cranberries
1 cup grape tomatoes, halved
¼ cup crumbled goat cheese
2 unpeeled red apples, thinly sliced
1 lemon, juiced
¼ cup balsamic vinaigrette
Directions:
- In a large bowl combing spinach, kale, pumpkin seeds, tomatoes, and goat cheese until well combined. In a small bowl toss apple slices in lemon juice until well doused; add to salad mix.
- Divide salads into containers evenly for quick access in the morning. Pour some dressing into a spill tight container to bring into work or school.
Nutritional Facts: per serving
311 cal; 7g total fat (2g sat fat); 56g carb; 110mg sod; 5g fiber; 13g protein; 39g sugars
Vietnamese Noodle Salad
Serves 6
Ingredients:
14oz rice noodles
1 Tbs coconut oil
1 small cauliflower, divided
½ cup peanut butter
2 Tbs gluten-free soy sauce
1 Tbs fresh lime juice
1 tsp coconut palm sugar
1 small garlic clove, diced
1 lime, quartered
2 small carrots, julienned
1 small zucchini, julienned
½ red cabbage, shredded finely
cherry tomatoes, halved
2 handfuls snap peas
14oz tofu, cubbed
fresh mint, chopped
2 red chilis, chopped
Directions:
- Cook rice noodles according to package instructions. Heat oil in large frying pan. Stir fry cauliflower florets.
- Combine peanut butter, soy sauce, lime juice, sugar, and garlic in a small bowl. Stir until combined and smoothed.
- In separate containers, assemble noodles and vegetables for easy access in the morning. Add a portion of the peanut sauce in an leek tight container and a slice of lime before bringing to work or school.
Nutritional Facts: per serving
382 cal; 18g total fat (5g sat fat); 43g carb; 251mg sod; 5g fiber; 19g protein; 13g sugars
Tempeh & Avocado Egg Salad
Serves 6
Ingredients:
6 hard boiled eggs
1½ avocados
1 Tbs lime juice
½ tsp sea salt
2 Tbs avocado oil
8oz tempeh, sliced
Directions:
- Peel and chop eggs in a large bowl. Add avocado, lime, and salt in a bowl. Mash ingredients together; add in eggs.
- Heat oil in a large pan over medium heat. Add sliced tempeh and cook until brown on all sides. Chop into bite sized pieces.
- Divide evenly into containers for easy access in the morning. Have with crackers if wanted.
Nutritional Facts: per serving
250 cal; 19g total fat (4g sat fat); 7g carb; 265mg sod; 5g fiber; 14g protein; <1g sugars
Bean Salad
Serves 8
Ingredients:
1-15oz can chickpeas beans, drained
1-15oz black beans, drained
1 large garlic clove, minced
1 cup grape tomatoes, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
1½ Tbs coconut oil
1 medium lemon, juiced
salt and pepper, to taste
Parmesan cheese
Directions:
- In a large bowl, combine the beans, tomatoes, garlic, parsley, and mint.
- In a small bowl, whisk the oil and lemon juice until smooth. Pour over the beans and veggies; add salt and black pepper and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.
- Separate beans into containers for quick access in the morning, top with grated Parmesan cheese and have with some crackers.