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How To Eat Salad Every Day & Like It!

  • 30 minutes
  • Serves 1


VEGETABLE OPTIONS: (any combination of the below ingredients will keep nicely for several days in the refrigerator)

chopped greens: typically a mix of romaine (spring mix, spinach, arugula, or butter lettuce (rarely all of them, just whichever ones I have on hand at the time))

tomatoes: sliced or chopped

cucumber: sliced or chopped (I often remove the seeds, but it isn’t required)

corn: canned (frozen, or fresh)

bell peppers: sliced thin or chopped small

red onions: sliced thin

green onions: sliced thin


ground beef or ground turkey: cooked and seasoned generously with Mexican spices or taco seasoning

taco meat with black beans and corn

pulled pork or carnitas: shredded and chopped bite-size

cooked or roasted chicken: shredded or diced

ham: diced

hard boiled eggs: chopped

canned tuna fish: drained well

cooked shrimp or fish

beans: black (kidney, or pinto beans)


cheese: shredded (diced, or crumbled)

avocado: sliced or diced

fruits: diced apples or pears (orange slices, fresh berries)

plenty of crunch: croutons (tortilla chips, or my personal favorite Fritos)

fresh lime

salt and pepper

salad dressing of your choice: Italian (Poppyseed, White Balsamic Vinaigrette, and the absolute BEST Homemade Ranch Dressing are a few of our favorites.)