I don’t like dressing on my salad so I tend to hunt around for funky ‘ethnic’ garnishes. Favourites include:
And of course, you can’t go wrong with crispy bacon and flaxseed
Ok, please don’t be disgusted with me. I eat lost of canned fish, not just tuna, but sardines, mackeral and herring. Just pop it open and dump it on the salad. I fear no fat, so I often look for ones canned in olive oil and just dump all the oil on the salad as well. I also eat lost of Kimchi, olives and cheese. I also get bags of avocados and will put an avocado on top.
My salad of choice right now is a Black bean salad.
19 oz can of Black beans(rinsed and drained)
3/4 of a spanish onion(diced)
2 bunches of green onions(finely chopped)
2 tomatoes(diced)
1 cucumber(thinly sliced and quartered)
2 tsp of garlic power
1/4 cup of sun-dried tomato dressing
makes about 5 servings for me.
I find I really like casserole kind of things too as the weather cools. Have you tried making one with quinoa (instead of rice) as the base?
Rip up a head of kale, add 1t salt
Add about 1T apple cider vinegar or another citrus like lemon or lime juice (mix that up and let it wilt for a few minutes)
Dressing:
Blend 1 avocado, 2T olive oil, 2 sticks of celery(add 1/4C of water at a time until you get it going in the blender)
Pour the dressing over the wilted kale and mix well. I usually add some shredded carrots and chopped tomatoes and dulse flakes to the salad. My girlfriend and I have been eating this regularly for months, it’s one of our fav. salads. We got this recipe from Dr. Cousens Rainbow Green Live Food Cuisine.
Here are some of my favorite quinoa recipes: International Quinoa Dishes
Here are some great ways to prep KALE: Kale dishes