Salad Recipe: Delicious, Filling + Healthy

This recipe makes an outstanding salad.

It was my very first post I ever created for my company, Glow Nutritional Consulting when our original blog went live. I was filled with SO much excitement that night, thinking it would help improve the health of SO many amazing people!

Have you ever eaten a nourishing dinner where it feels like the world melts away, and you’re left with energy, feeling really satiated and super-healthy? That’s my experience with this salad.

One of the tips I tell clients who are looking to lose weight and get healthy is to create a “reset meal”; a meal that is quick to make and super-healthy. You can use a meal like this one to reset your mind, body and habits after a not-so-great day of eating.

So, for example, say you were out at a barbeque yesterday and you ate a bunch of amazingly delicious things. Instead of letting that pull you “off the bandwagon”, I really encourage you to admit it, “Yep, I ate some awesome stuff yesterday”.

Then bring yourself back onto a routine that will support your goals again by thinking, “AND I’m getting right back today to feeling GOOD”.

Make your healthy reset meal, eat it and voila! You’ll start telling yourself you’re back on the bandwagon instead of beating yourself up about the barbeque over-indulgence.

This salad used to be that reset meal for me: It was fast to make, mega-healthy and always felt really filling. It helped me reset emotionally that I was back on a good eating routine, so I could continue onward to my goals (yipee!).

May it do the same for you.

Enjoy it,

Nathalie
Holistic Nutritionist

Salad Recipe:

It’s hearty, filling, satiating, super-healthy, nutrient-dense, protein-rich, plant-based (vegan) and incredibly delicious.

Ingredients (per plate):

• One cup of salad greens or sprouts (I love a mix of spinach and sunflower sprouts)
• 4 slices avocado
• 1/2 cup of cherry or plum tomatoes (cut in half)
• Half cup of hearts of palm (sliced, found in the canned vegetable section of most grocery stores)
• 1/2 cup of dry-roasted walnuts
• Quarter cup white beans (I use Eden Organic if I’m buying cans so they’re easy to digest)
• 1/4 cup fresh basil
• 1 tbsp. olive oil
• salt and pepper to taste

Salad Method:

Add raw walnuts into a pan and toast for a few minutes on medium heat. Watch them carefully because nuts can burn in just a second of too much heat. Stir until the nuts are just browned and fragrant. Remove from heat.

Wash your greens of choice, spin them out and place them onto your plate as the base layer of this salad. Place the avocado slices in a cross across the salad base, so that it divides the salad into four quadrants.

In a small bowl, stir together the white beans, olive oil, salt, pepper and very thinly sliced basil.

Fill the first quadrant of your salad with cherry tomatoes. Next, add the hearts of palm into your next quadrant. Then place the roasted walnuts onto the third quadrant. Lastly, fill the final quadrant with your basil white beans.

Of course, play around!

Feel free to experiment with this salad by mixing up the ingredients based on what you have. I’ve made it with spiced pumpkin slices, cucumbers and olives substituted in for anything I didn’t have.

Let me know what you think!

Happy Eating,
Nathalie

Inspired from: fresh cookbook (this was one of the first vegetarian cookbooks I bought. If you like grain bowls, you’ll probably really like this cookbook. Otherwise it has some other awesome staples we eat pretty often, too, including tofu steaks and a couple of awesome salad dressings.)