Blown your budget on Charlotte Olympia heels and need thrifty lunch ideas? Me too…
The strategy – start with a salad made of robust leaves like kale, Swiss chard or beet greens. These leaves are hearty enough to be a meal on their own and also pair well with eggs, arguably the most inexpensive protein on the planet.
Simply toss the leaves in a fat & acid based dressing and they take on a softer more delicate texture. In fact, these salads taste better when made the night before as the leaves marinate in the dressing allowing the fibrousness of the leaves to break-down. This means dinner can be converted into a ready-to-go salad for lunch the next day. Off to Lululemon in your lunch-break not the lines at Chop’t.
This particular salad was inspired by a recipe at sprouted kitchen. It’s great in its own right. I modified it for practicality and time efficiency. Simply add seeds and avocado and you have lunch!
My beets are cooking now… You could also buy pre-cooked beets.
This post was specifically created for Keryn Kelly Arnett, a Foodcoach FB friend. Ask away, I’ll only be too happy to help.Photo Credit: www.sproutedkitchen.com