This salad is not going to eat you alive or crawl out from under your bed, despite it being called "monster"! But the sheer size of it will certainly tame your growling belly, satisfy your appetite for hours and feed your cells with nutrients that fast food cannot even come close to matching.
Do you think that eating "healthy" means all you can eat are booooooring salads for the rest of their life? Of course, I would never advise you to do this - good heavens!! But I agree, eating salads for lunch day after day is uninspiring if you are always using the same ingredients and the same old bottled salad dressing.
My salads are the furthest thing from boring. In fact, I take great pride in creating original and uber tasty salad bowls. Before I share my monster salad recipe, I must tell you a few key points to making a fabulous, delicious and superfood-worthy salad!
1. Your base: Mix up your greens, variety is the spice of life. If you buy arugula week after week, sub in something else -- spinach, green or purple leafy lettuce, flat or curly kale, sprouts, even zucchini noodles (which you can make with a fancy spiralizer which I will unveil in one of my next recipes). Use at least 2-3 heaping handfuls in your salad bowl - to serve one person. Make sure you choose organic more often then not with your leafy greens.
2. Use leftovers from dinner: There's no reason you can't chop up roasted sweet potato, chuck in a few spoonfuls of quinoa or hemp, toss in some grilled salmon or asparagus spears, even leftover brown & wild rice from last night's dinner. This is a great way to avoid waste and jazz up your salad!
3. Beautify it: Or rather, I should say "beautify you". The food you eat is the raw material of beautiful health inside and out. Add as many colourful foods as possible: goji berries, grated raw carrot or beets, chopped bell peppers, sliced cucumber, zucchini, broccoli, cauliflower, cabbage or tomato.
4. Fatten it up. I remember one of my first clients telling me she couldn't possibly eliminate fat because it made food taste good. She was absolutely right, but her fatty food choices were unhealthy (ie. junk foods, chips, french fries etc). So in this case, I'm referring to the good fats: sprinkle a handful of pumpkin or sunflower seeds, slice up half an avocado, schlop on some soft goat cheese, or decorate those greens with some brainy walnuts.
5. Dress it up -- No one likes to eat a naked salad. But don't use a processed salad dressing with more sugar than a chocolate bar and more sodium than a box of frozen pizza. Okay, maybe I'm exaggerating a wee bit, but you don't need to ruin your salad by pouring chemicals on it. Here are some salad dressing ideas that are delicious and easy to make.
1/2 cup broccoli, chopped
2 carrots, chopped
3 sundried tomatoes, chopped (use sulfite-free)
1/2 roasted sweet potato, chopped
1/2 ripe avocado, sliced
3 large handfuls of any leafy green. I used arugula
Small handful walnuts
1 spoonful organic dijon (sulfite-free)
A few gluggs of oil (I used EVOO - extra virgin olive oil)
A few gluggs of organic white wine vinegar (or you could use apple cider vinegar)
1 glugg of maple syrup if your dijon is not already sweet
2-3 tbsp filtered water
Whisk the salad dressing ingredients together in one bowl. Give it a little taste, add a little more of any one ingredient. Pour over all your salad ingredients and enjoy immediately!
This recipe makes enough for 1 person.