RECIPE: Ultimate Herbaceous Salad

AAY! Member Gretchen W. submitted this great idea for weekday lunch salads last year. We've had requests from other members to feature this recipe again, so here's an encore presentation!

The recipe makes 10 servings, so you can make lunches for two people to enjoy 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 W.