A month ago I had the best salad of my life at sweetgreen in Philadelphia! It made me think of salads in a whole new light and I’ve been looking up ways to keep my salads full of flavor, fiber, proteins and healthy fats – all while making it not feel like I’m eating a salad.
The cover photo is a stock photo because I devoted my salad before a photo could be taken. I’m often too hungry to think about photos first my body is screaming “get in my belly” so I listen. 🙂
Salad:
- 2 tbls corn (mine was cooked from frozen)
- 1/4 cup green beans (fresh or frozen)
- 2 cups Kale
- 1/2 chicken breast (I cook 4 on the weekend and reheat for my salads all week)
- Feta cheese
- 1 tbls sunflower seeds
- 1 tbls walnuts
Dressing
- 1/4 cup blueberries
- 1 tbls balsamic vinegar
- 1 tbls olive oil
- 1 tbls tahini
Heat up chicken, corn and beans (or cold if you prefer) mix together all dressing ingredients
Mix all things together and enjoy!
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