The Salad Challenge

Hello Everyone!

I recently bought a book called Clean Green Eats by Candice Kumai. Her book is all about eating non-processed foods and fitting something green in every meal. While reading her book, I decided to do a salad a day challenge to incorporate more greens into my diet. Every day this week I’m eating at least one salad. It doesn’t matter if I eat one for breakfast, lunch, dinner or dessert, as long as I eat one per day. That’s not so hard right? The salad isn’t limited to only lettuce-type salads but so far this week, I’ve had either kale or arugula as my base. Also, this challenge has given me the chance to make my own vinaigrettes and it’s super easy. There’s no need to buy salad dressings that are loaded with fat, calories and a bunch of other crap. I’ll delve more into how to make your own dressings this weekend.

Here are a couple of salads I’ve made that’s served me of the last few days. The first is a curried chickpea and kale salad with radishes, red onions tossed in a lemon-dijon dressing. The second is a pear and apple salad with arugula, prosciutto, honey goat cheese dressed with a roasted red grape vinaigrette. I added sunflower seeds after I took that photo for added texture. 

This weekend is Memorial Day weekend and I have an idea for a tasty and fresh summer salad for when a few family members come over for a cookout. The week isn’t over yet, but I’m thinking of extending this challenge an extra week. I would say a month, but I need to be realistic with myself. However, if you want to participate in a salad a day challenge with me, here are the rules:

1. A salad must be eaten every day from Monday to Sunday. It doesn't matter when, as long as you eat one a day. 
2. Salads aren't limited to just greens only, but you definitely want to incorporate them in different kinds of salads like bean salads, corn salads, orzo, etc. 
3. Try making your own dressing. Making a vinaigrette requires an acid, oil, and whatever seasonings and herbs you like. But if you need to buy a dressing, use low-fat dressings but use it sparingly. If you toss your salad in dressing, you shouldn’t need more than a teaspoon or two for an individual-sized salad.

One more thing: Get creative by adding fruits, other veggies, nuts, cheeses and oils. Make it fun! 

These are the rules I’m following for the challenge. They’re simple and easy to follow. Salads don’t have to be boring, it’s just about finding the right combinations for them. I’ll get more into how I’ve constructed mine this weekend, so look forward to those recipes.

Talk to you soon!