RECIPE: Ultimate Herbaceous Lunch Salad

AAY! Member Gretchen H. W. submitted this great idea for weekday lunch salads. This recipe makes 10 servings! Using this recipe, she makes salads for herself & her husband every weekday.

Salad Base Ingredients:

• 2-3 heads of lettuce, such as green or red leaf, romaine, or arugula 
• 1 bunch dill, finely chopped
• 1 bunch mint, finely chopped
• 1 bunch cilantro, finely chopped
• 1 bunch scallions (or red onion), thinly sliced

Salad Base Instructions:

• Process all of the greens & herbs using a salad spinner. 
• Store in a large Ziploc bag, being sure to squeeze all the air out. It will keep this way for a week.

Optional Veggie Salad Toppings:

• Cherry or grape tomatoes
• Sliced Persian cucumbers 
• Thinly sliced red, yellow, and/or orange bell pepper
• Sliced avocado (add it at the last minute)
• Diced celery
• Shredded beets
• Shredded carrots
• Finely chopped kale and/or cabbage
• Trader Joe's Broccoli Slaw

Optional Protein Salad Toppings:

• Crumbled feta or goat cheese 
• Roasted sunflower seeds
• Slivered almonds
• Cooked quinoa
• Cooked beans: kidney beans, black beans, chick peas, etc.
• Poultry: chopped chicken or turkey, 
• Fish: grilled salmon or canned tuna

Putting It All Together:

Each morning, pack your quick & easy lunch:

• Fill a container with a few handfuls of the salad base
• Add a variety of veggie toppings
• Add at least one protein topping
• Bring dressing on the side and add it just before eating. Some good options are: Trader Joe's Hummus Dressing, Ginger-Miso Dressing, or make your own vinaigrette or tahini dressing.

Recipe & photo submitted by AAY! member Gretchen H.W.