“Salad is the main dish” is one of the many message from Dr. Joel Fuhrman that has stuck with me, and that I in turn share with my clients. At least one meal a day should be a very large salad to ensure adequate intake of leafy green vegetables – our secret weapon to building health, and achieving long term sustainable weight loss.
I often find making salads are a wonderful exercise in creativity for me – what foods go well together, how do I craft a nutritional punch by combining various foods, and what can I assemble that will be both visually and culinarily appealing.
This is the salad I came up with today. And it was delicious, and boasted a wonderful nutritional profile – healthy fat, antioxidants, fibre, vitamins, minerals, and protein.
2 Romaine hearts, cleaned, and cut into bite-sized pieces
6 mushrooms, sliced
1/2 cup sprouts – I used 1/4 cup of mung bean sprouts and 1/4 cup alfalfa sprouts
1 tablespoon hemp seeds
1 green pepper cut into thin strips
1 large beet, cooked and cut into strips
1 small avocado cubed
1/2 sliced red onion (optional – I love onions on almost everything)
Juice of 1/2 lemon
Salt and pepper to taste
Using a large shallow salad bowl, place the Romaine on the bottom. Place the mushrooms around the base of the greens so the mushrooms appear as a boarder to the salad. Next layer the peppers over the greens. Then stack the beet strips in the centre. Sprinkle sprouts around the beets. Finally distribute the avocado chunks all around. If using onions, distribute the onions around.
Add lemon juice just before serving.