My Glow-To Salad
Glow from the Inside Out: Build Your Ultimate Salad Bowl
I stumbled upon making this salad a couple of years ago and now I can’t get enough. With its nutrient dense profile supporting skin health and how frequently I eat it, I knew this had to be named my “Glow-To Salad”. I have to admit, I switch up some of the salad additions. However, I still have a formula for you to build your own.
Start with adding a base of arugula. Even if you don’t like arugula, I challenge you to try it out here. What if you love arugula when it’s properly prepared?! However, if you really aren’t up for arugula, you can swap it out for any other leafy green.
Once you have your base, the toppings (AKA the star of the show) are next. They key to toppings is trying to pick a variety of colors, textures and flavors. Keep reading for the topping formula I’ve nailed.
Top Your Salads Like a Pro
Pick 1 legume or bean for protein and fiber-rich carbs: edamame (I buy this fresh or frozen version already shelled and cooked); chickpeas; beans (white canelli, black, kidney); or lentils.
Pick 1 additional leafy vegetable or coleslaw for added texture: sliced radicchio or endive; sliced red cabbage; or shredded cabbage or coleslaw.
Pick 2 to 3 raw vegetables: diced cucumber; diced red bell pepper; or sliced cherry tomato.
Pick 1 or more flavor additions: sauerkraut (this is my favorite!); kimchi; or banana peppers.
Pick 1 satisfying fat: crumbled feta cheese; crumbled goat cheese; or avocado L
Top off your salad with your dressing of choice. I prefer my Apple Cider Vinaigrette.
salad ingredients
1 to 2 handfuls of arugula for base
1 cup sliced radicchio or red cabbage
1/3 cup diced cucumber
1/3 cup diced red bell pepper
1/3 cup cherry tomatoes
1/3 cup edamame
Red Beet Sauerkraut, to taste
Banana peppers, to taste
Crumbled feta cheese, to taste
Apple cider vinaigrette
dressing ingredients
3 tbsp olive oil
2 tbsp apple cider vinegar
2 garlic cloves minced
1/2 tsp honey
1/2 tsp dijon mustard
Salt and pepper to taste
Meal Prepping Salads with Mason Jars
To meal prep mason jar salads, start by adding your dressing at the bottom to keep the so your greens don’t get soggy. Next, layer sturdy veggies like cucumbers, cabbage, bell peppers, and tomato. Then add proteins and carbs (like chickpeas, chicken, or quinoa), followed by leafy greens and top with softer ingredients (like avocado or cheese). This layering method keeps ingredients crisp for up to 5 days in the fridge. When ready to eat, shake the jar to mix the dressing or pour the salad into a bowl for easy enjoyment!
