At one time (just about a year ago), I told you about my experience doing Whole30. It was hard and freeing all at the same time. I learned so much about my eating habits, some I knew (too well, I’m afraid) and some surprised me.
If you would like to revisit those posts here they are:
Whole30: Why I Chose to Tackle Whole30 and Why You Should Too
Whole30: Where Do I Start?
Whole30: My Favorite Foods and Tools
Whole30: Final Thoughts and Lessons Learned
While I was able to go through lots of details of our first Whole30, I’m not sure I will document all of that a second time. I’m certain you might all run for the hills and never return. Really, I like your company too much to do that!
But, I thought I would share a few recipes here and there that are considered compliant and great for everyday. Today, I have Katherine’s Everyday Salad.
Who names a salad after themselves??? Someone crazy I’m certain. One of the things I recommend to people wanting to try Whole30 is to eat the same meal at least a couple days in a row so you just don’t have to think about it. This is what I ate alllmost every single day for lunch on Whole30, so it felt like it deserve a legitimate name. It isn’t complicated or fussy. I don’t even have a ton of photos because let’s be real. Throwing some things on top of lettuce isn’t really complicated.
First, get baby spinach and arugula. I don’t love raw spinach but I find it much more enjoyable with peppery arugula. Next, get some tuna. I have yet to try to make my own mayo for Whole30 (since most mayos are off limits) so I eat it plain. You absolutely could mash in some avocado to create a bit of that creaminess and it would be delicious.
Next, chop a crisp apple (I think this one was Fuji). Finally, toast some whole pecans in a dry skillet for a couple minutes. Trust me, this extra step makes all the difference. It toasts them and makes them so hearty. Drizzle with balsamic vinegar and olive oil.
- 2 handfuls baby spinach and arugula
- 2 oz. canned tuna*
- 1/2 avocado
- 1 crisp and tart apple, chopped
- 1/4 c. whole pecans, toasted
- balsamic vinegar and olive oil
- Fill a plate with spinach and arugula. Top with canned tuna. If you prefer, mash avocado with tuna to make tuna salad. If not, serve diced avocado on the side.
- Core and chop apple and add to the top of the salad.
- Place pecans in dry fry pan and toast on medium heat. You will know they are done when you start to smell the nuts (about 3-4 minutes). Add nuts to the salad.
- Drizzle balsamic vinegar and olive oil on top for dressing.
*If you aren't a tuna fan, this would be just as good with grilled chicken. Feel free to substitute almonds for the pecans if you prefer.
This meal is super healthy, uses an inexpensive protein and is filling! I love the contrast in flavors and textures. Admittedly, making salads isn’t one of my strongest suits. (Frankly, if I wasn’t so good at making brownies and pancakes we wouldn’t be here in the first place…) But! I do think this salad is hearty, simple to adapt to your own tastes and delicious! Please let me know if you give Katherine’s Everyday Salad a try. You can be my first critics!
Do you have a healthy go-to meal or salad? What is something you wish you were better at cooking in your own kitchen? Do you eat the same food everyday for one of your meals?