MY SUPER QUICK SALAD

When you are hungry, the last thing you want to do is spend forever in the kitchen! I personally don’t mind cooking, however there are some days I just don’t have the time to be whipping up one of my gourmet salads. I’m sure many of you can relate as in this day and age we all tend to be super busy with work, study, or running a household (those of you with kids, I commend you because I find it challenging to run a house of just two!).

So although you may be restricted with time, that doesn’t mean you have to compromise on making healthy choices. It’s especially during these times when you need to fuel your body with nutritious ingredients, just to get through the day! Now of course I would first recommend meal prepping as this does save so much time and allows you to keep on track with your healthy eating, but lets face it… we aren’t always motivated to meal prep every week. This is where my super quick salad is a LIFE SAVER🙌🏼 I usually make this a few times a week and it takes me no more than 10 minutes to prepare. I like to change up my source of protein each time depending on how I’m feeling and what I have on hand at home.

Today’s salad pictured is not vegan, but I have provided some vegan alternatives that I personally love which could easily be substituted for the egg (and doesn’t compromise on the time factor).

INGREDIENTS

✦ Iceberg lettuce, chopped

✦ Fresh baby spinach

✦ 1/2 a small carrot, sliced in rounds

✦ 1/2 a Lebanese cucumber, sliced into half moons

✦ 1 tbs of sauerkraut (I use a moroccan cumin flavour)

✦ 1 poached egg (*if vegan, you could substitute it for 1/3 of a can of organic chickpeas or lentils)

✦ Around a tbs of organic pepitas (pumpkin seeds) (*optional)

✦ Black sesame seeds (*optional)

✦ Almond feta (*optional – I make my own, however you can buy this at most health food stores)

NOTE: use as much lettuce and spinach as you desire!

METHOD

✦ Fill 1/3 of a saucepan with water, then add in 1/4 of a cup of white vinegar, and bring to the boil with the lid on. If you are using chickpeas or lentils, simply rinse and drain these under running water (you can store what you don’t use in a container in the fridge.)

✦ While you are waiting for the water to boil, you can start making your salad. First,  chop up all your ingredients, then place them into a bowl. I usually start layering my salad with the lettuce and spinach, then arranging the carrot, cucumber, sauerkraut, and almond feta on top.

✦ After you have done this the water should be boiled. Immediately turn the heat down to low so the water is simmering, then crack one egg into the centre of the saucepan. Now you can cook your egg to your liking! I like mine half runny so I usually cook mine for around 4ish minutes. If you prefer yours a little more hard boiled, then leave it in for a few more minutes.

✦ Once your egg is ready, remove it from the water and pat it down with a paper towel so all the water is absorbed and you aren’t left with a soggy salad!

✦ Put your egg on top of your salad, sprinkle with black sesame seeds and pepitas, then drizzle with your favourite healthy dressing*.

* I really do think a salad dressing makes all the difference to how delicious a salad tastes. My personal FAVOURITE salad dressing ever is definitely JS Health’s Clean Life Dressing  . I know this is also her go-to dressing and I can see why! Just click the link if you want to try it too ♡ Otherwise, if I don’t have this dressing ready in the fridge, I will make my other tasty dressing by combining equal parts of apple cider vinegar/ lemon and olive oil, with a little Himalayan pink salt. Super easy and delicious!!

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