In the town where I went to college, there was a place that would make salads to order. The place was stocked with every sort of ingredient one may want on a salad (and a few ingredients that I had never thought to add). However, it was expensive (a negative for a college student) and now I live many miles away.
For some reason, I’ve always had a disconnect with salads, until recently. I had this strange mental block of making these one bowl salads that would keep a person full for hours. My salads were mainly veggies with a sprinkle of cheese and some dressing. I could never emulate the salads from my college years. The change came when I started keeping leftover cooked grains and legumes in my fridge. One day I said, “why not add brown rice to a salad?” And that was that- I began my journey of one bowl salads.
If any meal radiates positivity and energy, it’s a big salad.Print
- 1/2 cup cooked brown rice, cooled
- 1 cup edamame, (thawed and steamed if using frozen)
- 2–3 carrots
- 1 avocado
- 2–3 handfuls lettuce
- 1/2 cup chickpeas
- 2–3 ounces goat cheese
- Juice from 1 lime
- 2 tablespoon walnut oil
- 1/4 cup cilantro
- 1 tablespoon honey
- Chop the carrots and avocado into bite-size pieces.
- In a large bowl, combine lettuce, brown rice, edamame, carrots, avocado, chickpeas, and goat cheese.
- In a small container with a lid (a canning jar works great), combine lime juice, walnut oil, cilantro, and honey. Shake well until combined.
- Pour dressing onto salad and toss well.