Super Easy, Go-To Salad

Since switching to a Paleo diet in April of 2011 (about 3 months ago), I have quite literally eaten more salad than the entirety of my life leading up to this point. Seriously.  I was not a salad eater, and I would pretty much only eat them when it would be socially awkward/unacceptable to avoid it (i.e. weddings and business dinners).

That said, when my coach told me I needed to eat a full serving of veg with every meal (of five) of the day, I figured salad would be a good place to start (no cooking, quick to prepare in the morning, etc.).  I tried a bunch of different greens, and I’ll admit, I’m still working my way into some of the more serious greens (kale, spinach, etc.). That said, I’ve learned that I LOVE Romaine lettuce.  Never thought I’d say that.

I keep my salad pretty simple for every day, but I’ll periodically dress it up with whatever fun veggies we pick up at the fantastic Austin Farmer’s Market (downtown, Saturday mornings).  Here’s what I do every day…

Super Easy, Go-To Salad
Quantity: 2 servings
Time: 5 min prep
Paleo Grade: A (totally Paleo)

• Romaine lettuce (8 cups)
• Plum tomatoes (7-10, about a handful)
• 2 Tbs. high-quality Olive Oil (I’m digging Full Moon from Spain right now)
• 1/2 thinly sliced shallot

I need my salad to last through two mini-meals (“elevensies” and lunch), so I start with a 64 oz. Glad container and fill it with roughly torn, bite-size Romaine lettuce. I top with the plum tomatoes and shallots (not going to lie, I have serious shallot breath for hours afterwards, but man do they add some flavor to the salad!). Then I pour the olive oil all over, seal up the container, and shake!

I eat directly from the container for two different meals during my work day – it’s a super simple way to get some good veg and healthy fats into your work day.

When I’m dressing things up, I like to add shredded carrot, thinly sliced bell peppers, and maybe some salt & pepper.

Typically, I pair this salad with 4 oz. of roasted turkey breast… I LOVE Central Market’s in-house Traditional Roasted Turkey Breast with olive oil, salt and pepper… yum!  Today, I had about 3.5 oz. of turkey and treated myself to a little Creminelli Coppa air-dried pork.  Delicious Saturday lunch!