Salad bowls are literally the easiest and most creative way to tap into your bodies needs and desires. The way I make salad bowls often revolves around what leftovers I have to use, listening to what my body is cravings, where I am at in my cycle and what season it is. I love adding fresh blueberries and pomegranates when they are in season and switching to roasted squash and yams in the fall. If you have vegetables, fruits, cooked grains, legumes, leftovers and protein on hand, the options for salad bowl creations are endless. Salad bowls are also a great way to be able to meal prep lunches and suppers in advance. Here’s some ideas of how you can build your own. I encourage you to sit with your body and honor what it gravitates toward in these lists. These are often the nutrients you need in the moment.
Salad Bowl Formula
- 2 cups leafy greens – iceberg lettuce, romaine lettuce, kale, arugula, spring mix, etc. (see list below for ideas)
- 1/2 cup other vegetables- raw or roasted (see list below for ideas)
- 1/4-1/2 cup fruit – fresh or dried (see list below for ideas)
- 4 oz or 1/2 cup choice of protein- meat, fish, eggs, tofu, chickpeas, beans, lentils, peas
- 1/4-1/2 cup cooked grains – quinoa, brown rice, buckwheat, amaranth
- 1-2 tbsp something crunchy – sunflower seeds, pumpkin seeds, hemp hearts, sesame seeds, almonds, brazil nuts, cashews, pecans, walnuts, tortilla chips, dried mushrooms, etc.
- 1-2 tbsp salad dressing- dressing of choice or try a homemade dressing like our Lemon Dill Tahini Dressing, Creamy Balsamic Dressing or Olive Garden Dressing
- Extras – dairy free cheese, sauerkraut, sprouts, pickled vegetables
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