This simple summer inspired salad combines classic flavors and complimentary colors to create a stunning dish. This salad can be made in five minutes and is super healthy. This recipe is vegan, gluten-free, high-fiber, and made using healthy oil!
Happy Hump Day friends! I am shook that it is already Wednesday. I seriously feel like I blinked and it's already here, and to think July 1st is tomorrow! I am sure you all have a bunch of fun plans for the holiday weekend. I am going to visit my grandparents (my grandma's birthday is the 4th!) and I know I'll be overeating all weekend, and this is perfectly okay. I used to get anxiety about situations where I knew I would be eating lots, but I have worked hard to adjust this mindset to a healthier one. Now I like to just be present in those times and enjoy the food instead of feeling like I needed to punish myself. I have success in doing this because the time leading up to those events I slowly eat less calories (over the week), and eat super clean. I understand that not everyone can relate to my love of clean eating, but eating clean comes very natural to me. I struggle more with the proportions. Therefore throughout the week I just try to slowly cut back so that I can splurge when I want to.
This recipe is a great idea for a lunch where you are trying to cut back some. The bulk of this salad is water rich vegetables, but the healthy fats from the avocado and hemp oil make the salad more satiating so you will stay full for longer. I wouldn't recommend having this salad everyday, because it is lacking some nutrients like protein, but if you are having a protein rich breakfast and dinner this is a great option to lower your total calorie intake for the day. If weight loss is not your goal and you are more focus on general healthy eating I would still encourage you to have this salad, because it is loaded with nutrients and free of any harmful ingredients. If you're looking to bulk the salad up some I would recommend adding navy beans or cannellini beans. This salad is truly the jack of all traits, because it is on the lighter side so it's perfect to pair with dinner as a side salad. The watermelon radishes are perfect for generating some conversation starters! Alright, you already know I have rambled on, and I am definitely not here to waste your time so let's get to that recipe already!
Total Time: 5 Minutes
1 Box arugula (I believe it's the 5oz box)
1 English cucumber
1 Watermelon radish (most grocery stores carry these, you just have to look!)
1 Hass avocado
For the dressing:
1 Tablespoon dijon mustard
1 Tablespoon Flaxseed oil
2 Tablespoons white wine vinegar
1 Tablespoon sweetener of choice (I used date syrup)
Begin by washing all your vegetables. Add the arugula to a bowl. Chop the radish into thin half moons and add to the bowl. Chop the cucumber into quarters and the avocado into slices; add to the bowl.
In a small bowl combine all dressing ingredients and whisk together. Pour over salad and enjoy!