I love meeting my husband for a lunchtime hike during the week days. I don’t know about you guys, but I ate soo much this holiday weekend. So many BBQs and reasons to gather with family and friends and just EAT. If your weekend was anything like mine, then you know what I am talking about! I couldn’t wait for Monday to get a chance to workout a little.
No more than 20 minutes into our hike and I was starving! I began visualizing all sorts of goodies, haha, however I knew that a salad is what I really needed. It really replenishes my body with great healthy nutrients and I like to go for the deep greens and bright colors for their nutrient density. Because why not? Salads, when prepared to be balanced with what your body needs, are simply delicious! This one just happened to hit the spot. YUMMM …
This salad is a personal size, double the ingredients for each added person. If this is a side dish, these ingredients would serve 2. Enjoy!
Ingredients *Signifies an Organic Ingredient
- 1 Romaine Heart Lettuce*
- 3 Medium sized Green Kale Leaves*
- 1 Radish
- 1 Persian Cucumber*
- 1 Rainbow Carrot*
- Hand-Full of Parsley*
- 5 Kalamata Olives (Greek Black Olives)
- 1 Hard-Boiled Egg*
- 1 Teaspoon of Raw Hemp Seeds
- 1/4 Teaspoon of Himalayan Pink Salt
- 3 Lemon Wedges*
- 3 Teaspoons Extra Virgin Olive Oil
Preparation: 15mins
- Chop up the Lettuce, Cucumber, Parsley and Egg as you would normally.
- For the Kale, I like to remove the stems and then shred it very thinly, using a knife cut it in very thin strips because it eases the digestion of it. Plus, you wont have to chew every bite so much.
- Slice thinly your Carrot and Radish (they just taste so much better this way).
- Throw all your veggies in a medium salad bowl, or personal salad bowl and mix with the remaining ingredients. Now that was quick, easy, and healthy!
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