Salads have become my main go-to lunch choice over the past month or so.
They’re quick to put together and work with any ingredient you have around. You can pack them full of veggies, protein, fats, whatever you want!
The trick is… to make each salad interesting by adding a touch of creativity. The more creative you get, the more excited you’ll be come lunch time.
Some of my favourite healthy salad add-ins:
- Pepita seeds: source of protein, vitamin E, magnesium (for your muscles), and zinc (improves your complexion)
- Roasted Brussel sprouts: loaded with fiber, calcium, potassium, and vitamin A. Similar to broccoli, Brussel sprouts may protect against cancer with their powerful phytochemicals.
- Avocado: increases absorption of many of the minerals, vitamins, and phytonutrients of the ingredients to your salad!
- Coconut oil: gets hard at anything cooler than room temperature, so when you add it to a salad, it hardens up and adds great flavour to the salad!
And of course, we can’t forget the protein!
There’s the usual hard boiled eggs, ground poultry or wild game, chicken or turkey breasts, shrimp, leftover steak… oh I’ve tried it all! But sometimes a girl just needs to spice up that salad; and what better way than with some tuna cakes, am I right?
You can pack them with whatever tickles your fancy. Double the batch; heck, triple the batch, then add a couple of patties to a bowl of greens. Voila, salad in 5 seconds.
If you’re not a tuna fan, you could give these salmon cakes a try, too!
Baked Tuna Dill Cakes
Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free (option)
These cakes are great to prepare ahead of time and freeze for a quick protein snack. They’re light, filled with flavor, and considerably lower in fat than their fried counterparts.
Yield: 6 cakes
- 2 – 150g cans of oceanwise tuna
- 1/4 cup brown rice flour *see note
- 1/4 cup red pepper, diced
- 1/4 cup egg whites
- 1/4 cup fresh dill weed or 1 tablespoon dry
- 1 tablespoon nutritional yeast
- 1 tablespoon canola mayonnaise
- 1 homemade dill pickle, diced
- grated rind from 1/2 lemon
- 1 tablespoon fresh parsley
- 1 tablespoon lemon juice
- Pinch pepper
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
- Combine all ingredients in a large bowl. Shape ~1/3 cup of the mixture into a patty using your hands and place on the prepared baking sheet. Repeat with remaining mix.
- Bake for 10-12 minutes, just until egg is set.
- Remove from the oven and allow to cool for a couple of minutes.
- Serve with a salad and maybe even a dollop of homemade tartar sauce!
note: almond flour could also be used to make this recipe grain-free + paleo
What are your favorite salad toppers?