Hello, my lovely readers!
I am back with another one of my “Recipe Time” blog posts, and this time I am talking all about salads. In medical school, I often find myself looking for an easy, quick dish to whip up so that I can get back to my studying. Recently, salads have been a delicious, healthy go-to meal! What I like about salads is that you can literally pick up any mix of fruits and veggies, throw them into a bowl, and you got yourself a meal. In this post, I will be sharing four of my favourite salad recipes!
This salad is one of my favourites when I am looking to add in some plant-based protein into my meals. I’ve tossed together some cooked, cooled quinoa with shredded carrots, diced cucumbers, tomato, chickpeas, and yellow onion. As a dressing, I added in some extra virgin olive oil and balsamic vinegar (which is why all the veggies look a bit brown). It is super easy to prepare, especially if you already had some quinoa ready.
Mixed Green and Radicchio Salad
This salad is incredibly delicious and is made with a great mix of ingredients! I used mixed greens, from my Nonna and Nonno’s garden, and radicchio as my base. I then added some diced red onion, chopped tomato, sliced strawberries, and cucumbers. My dressing of choice with most of my salads is an olive oil and balsamic vinegar mix.
So yummy. So healthy. So easy. Yum!
Light Tuna Salad Dip
This salad is unique from the rest since it is really just a tuna salad (no lettuce needed). This protein packed salad is super easy to whip up and can be used as a dip when paired with Melba Toast or crackers. When preparing this delicious dish, I use light canned tuna in water (drained), chopped chives, cucumber, tomato, and red onion. I also add in a tablespoon of light mayo and some fresh lemon juice. I top this salad with some fresh ground pepper to taste!
Citrus Arugula Salad
Recently, I have been OBSESSED with arugula because it is a salad base that can be topped with just about anything. One of my favourite combinations includes fresh mandarins, chopped pecans, graded asiago cheese, and balsamic vinegar. This salad has so many great flavours working together to create an amazing dish. Since there is not a lot of protein in this salad, I usually cook some egg whites as a side to ensure I am getting the protein I need.
Cole Slaw Protein Salad
This salad is what I like to call the “I need to go grocery shopping so I will throw together some random ingredients” salad. Surprisingly enough, it turned out to be so good and really filling. At this point, I was completely out of lettuce so I substituted it with some broccoli cole slaw. To add even more crunch, I also added some shredded carrots, chopped shallots, cucumbers, and crushed almonds. Again, I added in some cooked egg whites for additional protein and my dressing was a simple balsamic and olive oil.
So, there you have it! Four of my favourite salads that I consistently prepare throughout my busy weeks in medical school. I love the fact that all of these options are nutrient dense, healthy, and so easy to make! Please let me know what you think by commenting below!
What’s your favourite salad to eat? Comment below!
The Girly MD (to be)