Never thought about avo as a dressing. Interesting. Just tried a version of a Chilean sandwich I saw on No Reservations the other day. It was pork and mashed avocado. Yum. Added salt, pepper, garlic and a bit of chili powder to the avocado.
My imagination was failing me when I posted this question. Thanks for all the suggestions.
How do you cook your quinoa? I like that it has a little pop when you bite into it, but it doesn’t seem to have much flavor.
This is a veggie/protein recipe to go with your salad: Put boneless, skinless chicken in your crockpot. Top with salsa. Cook on low for the day. Moist and tender. Not a BG spiker! Goes great with different lettuces and shredded cheese on side. How pleasant to come home from a hard day’s work and smell supper simmering. 
Might want to try ground turkey to cut down the fat level it takes the seasoning well
We have one here in Santa Monica as well. =^) Ive eaten there a few times. Yeah, thats an idea factory for ingredients!
Heres Renaldis menu LINK
What kind of WOE are you moving to thats going to require more salads? I eat low carb so I end up with a lot of fat (cheese, oil, etc.) and an average amount of protein on my salads.
This sounds yummy. Much better than the simple boiled chicken I have been doing. I find it really handy to have it in the fridge and ready to go.
What’s a WOE?
My BG levels have plateau-ed so I’m changing some things up. I’m within spitting distance of tight control, but just haven’t been able to get my AC1 under 7. I worry about too much fat and have reduced the amount of cheese I eat. The rest of the dairy I eat tends to be low fat. And I eat a lot of soy-based stuff so I avoid a lot of animal fat.
Overall I’m moving toward a more plant-based diet. No actually vegetarian or vegan, but a sometimes meatarian. Am not willing to give up having a juicy burger every once in a while. 
I eat low carb, high fat, avg protein, and wont touch a restaurant burgers! I was flabbergasted when I found out how bad they were at places like Islands (sodium, cholesterol, etc). Even in-n-out who have a “healthy” fast food reputation in California, is horrid. Home made though… Is a delight!
Pulling off good numbers with Oral, Diet and Exercise control means either working out more or consuming less carbs. The assistance of meds (AFAIK) can only go so far sans insulin. Even on insulin you dont want to think of it as a free ride to eat whatever. I suspect limiting things like Quinoa and other such grain like things would help a great deal.
Anyone else have stomach problems after eating salads?? lol… I eat salads whenever I eat out and almost every single day and I have become quite the “salad shooter” gross I know but just wondering if anyone else has had this problem??
My fav salad is a mix taking a two fistfuls of spinach, grate half of a large carrot, quarter red pepper, two slices of a vidaldia onion (flatter the onion the sweeter it tends to be), 3 mushrooms, whatever cheese handy (cheddar, feta, mozzarella or ) and some unsalted sunflower seeds. I use balsamic vinagrette (any vinegar you prefer is good), olive oil and a little bit of mustard for a little tangy flavour and you have yourself a killer salad.
You aren’t alone. I find salads hard to digest. Any diet takes a while to get used to however something that may help is taking digestive enzymes 30 minutes prior to eating your salad. I personally use acidophilus and it seems to work for me. Let me know how it goes for you!
I am a salad-aholic. What I like to do is browse the produce isle and buy a nice colorful variety of veggies (bell pepper, cucumber, carrot, tomato, avocado, snap peas, red cabbage, etc.) and maybe some nuts, fruits, beans, lean meat, or cheese. (Don’t buy too much or it will go bad but at least try to change it up each week.) I take it home and immediately chop it all up and store it in plastic containers - now your refrigerator will resemble a salad bar. Every time you want a salad, grab a couple of the containers, add a bit of the contents to the top of a bed of lettuce, sprinkle with some dried herbs or other seasonings, drizzle with a little olive oil and vinegar and you have a salad. I like to also have a variety of vinegar on hand (white wine, red wine, apple cider, balsamic, etc) since you can create a whole new salad just by switching out the vinegar. You can keep this process up indefinitely, constantly trying new salads, or you can begin to hone in on which things you like best and focus in on those. I recommend the variety 
Feta cheese, tomatoes, cucumbers, bell peppers – all cut into cubes with dried basil and balsamic vinegar over the top. Mmmm…
Have you tried Beano?
Hmm…like maybe eat yogurt with active cultures with my salad??
Thank you for your suggestions. I think these will be very yummy yet healthy.
try a thai dressing–i make mine with peanut butter, soy sauce, rice vinegar, sriracha (any hot sauce will do, or leave it out if you like it mild), sesame oil, canola oil, ginger, and garlic, all blended together.
i also make a dinner salad sometimes with mixed greens, some protein (i like rare steak, pick what your budget, kidneys, and triglycerides will allow), a mustard-red wine vinaigrette, and a fried egg. i guess it’s probably not what you had in mind, but it’s certainly low-carb and delicious!
oh, if you can afford to shop at whole foods, you can do amazing things with your salads. even if you can’t, just go to a farmer’s market, find veggies, and build salads around them. i didn’t know i liked jicama or dandelion greens until i tried them, for instance (you can certainly go less exotic if you want).
I was dx in June and spend all summer being too scared to eat anything; salads saved my sanity in that time! I would have a big bowl of assorted non-starchy veg topped with seared or raw salmon, or rare steak.
When it got cold however, salads kinda lost their appeal - I wanted something hot. The other day I stumbled on something which is a bit like an oven-baked salad mix. It started as a baked rice dish for my non-diabetic other half. I had a half-teaspoon just to taste and it was fab so I concocted a low-carb version for myself. I chopped up chicory, onion, peppers, mushrooms, tomatoes and chorizo and poured some cream of mushroom soup (from a can) over it. I then topped it with grated cheese and baked it until it was golden. Boy was it good!