I’m a big believer in salads, they can be hands down one of the easiest ways to et a bunch of food in without worrying about time to cook as long as you do a little prep ahead of time.
Here’s what I just finished for lunch. A lot of the ingredients came from my garden.
1 cup cooked short grain brown rice
1 can albacore tuna, drained and rinsed to remove some of the salt
2 big spoon fulls of leftover curried chick peas and mustard greens
1/2 cup chopped steamed broccoli
2 diced pickled radishes
handful of mixed baby greens
2 tbs extra virgin olive oil
2 tbs full fat all natural sour cream
1/2 cup grated extra sharp cheddar cheese
salt, pepper, cayenne, cumin and garlic powder to taste
delicious. I’m too lazy to count the calories, but a typical ‘garden’ salad this is not.