It goes on and on…
This is typical of the HUGE salads I regularly make. They can last for two or three days and be used as:
- main meals – just add avocado, grilled tofu, beans, grains, sweet potatoes, etc, etc
- sides – dish it out to provide those extra phytonutrients, minerals and vitamins
- snacks – perfect with a slice of wholemeal bread to satisfy those hunger pangs
I am having this with a tin of baked beans (low salt and sugar) heated with a couple of handfuls of spelt/wheat quinoa, chickpeas and spelt grains that are left over from yesterday, a few boiled potatoes and a huge cup of herbal tea.
Cucumber, romaine lettuce, red and green cabbage, celery, beetroot, green bell pepper, onion, tomato, apple, cauliflower, spinach leaves, sweetcorn, gherkins, walnuts, peanuts, ground flax seeds, sesame seeds, poppy seeds, chia seeds, pumpkin seeds and sunflower seeds.
I used a dressing made from some of the liquid from both the packet of boiled beetroot and the jar of gherkins, combined with balsamic vinegar, crushed garlic, wholegrain mustard, freshly-squeezed lemon juice, black pepper and nutritional yeast.
NUTRITION PER SERVING (A BIG SERVING!)
Energy: 766.0 kcal / 2500 kcal (31%)
Protein: 32.5 g / 56.0 g (58%)
Carbs: 126.2 g / 130.0 g (97%)
Fat: 16.6 g / 65.0 g (25%)