September 29, 2011
i've been mastering the art of the dressingless salad, guys.
just to warn you: things can get kinda weird without dressing. hope you're okay with that. i'm okay. i've become okay with a pretty motley blend of flavors. i never thought i'd have warm zucchini and a cold hard boiled egg on the same fork, but it actually works for me. here's the key:
1. top your normal salad base with sautéed veggies. hot and cold together in the same bite! it's revolutionary. i've been doing zucchini, yellow summer squash, carrots, onion, asparagus, broccoli, cauliflower, etc. and make sure you use plenty of olive oil and garlic.
2. or eat your salad with a side of guacamole. having a bite of guac with every bite of leafy greens makes salad a lot more fun. and even better for your body! yay for good fats.
then i will toss in slices of chicken, shredded roast beef, a hard boiled egg, whatever kind of protein i have on hand. as long as you cram in the flavor (hello, garlic) you won't even miss the dressing! i used to be the one who, when finished with a salad, would have soggy lettuce scraps swimming in a pool of leftover dressing in my bowl. if you are a dressing-glutton like me, you should try this.