My story today starts with a very handsome lettuce farmer. He’s smiling at me, even though there are several women in line ahead of me who will probably spend four times as much money as I will at his produce stand. But... he’s smiling at me and selling salad greens for only six dollars; big bags of lettuce, all kinds, spicy and sweet, crunchy and nutty. I’m totally sold, and stagger off with my huge bag of greens.
In the cold, blue light of my own refrigerator, I realize that I will need to eat salad for every single meal in order to use it before it goes bad. The lettuce becomes a challenge for me. I hate being bored by my food—I long for decadence and deliciousness. So here goes:
P.S. All of these salads are for one. Want to get a buddy involved in this salad eating challenge? Just double up on all the ingredients.
Breakfast Salad for One
Slice bacon into half-inch pieces and add to a cold skillet. Cook on low until crispy, then remove.
Bring a small sauce pan of water to boil. When the water is boiling, gently add the egg and set your timer for seven minutes. Turn it down, but not too much—you still want it boiling, just not boiling over.
Meanwhile, chop or tear up greens into bite-sized pieces and fill your favorite salad bowl. Thinly slice mushrooms and red onion, and toss just for a minute or two in the hot bacon fat. Sprinkle these delightful bits, along with the crispy bacon, over your greens.
When your timer goes off, remove the small pan from heat and rinse the egg with cold water. When it’s cool enough to hold, peel the egg by lightly cracking the shell all over then peeling off the fragmented pieces. Slice the egg in half lengthwise and garnish your salad.
Delicious with a red wine or honey mustard vinaigrette!
One piece of bacon
One medium boiled egg, the yolk will be soft but not runny
2 cups of spicy salad greens
Handful of sliced mushrooms and red onions
Half an avocado, sliced
Chopped Veggie Salad for One
This salad is awesome because you can make half of it in advance.
I keep an airtight container in the fridge with thinly sliced cabbage, diced celery, shredded carrots, chopped walnuts and herbs all mixed together.
When you’re ready for lunch, prepare your favorite salad greens. I like to do a 1:1 ratio of greens to toppings, so I encourage you to fill your salad bowl halfway with greens and then top it off with a hearty bunch of your prepped veggies.
Finish with cucumber, tomato and a yummy vinaigrette. My go-to is olive oil and balsamic vinegar, with a smidge of mayo and mustard to make it creamy and tangy.
½ cup thinly sliced red cabbage
½ cup thinly sliced green cabbage
½ cup diced celery
½ cup cubed cucumber
½ shredded carrots and/or beets
One small tomato, cubed
½ cup chopped walnuts
One chopped handful of your favorite herbs: parsley, dill, cilantro and/or basil
½ small head of lettuce, or your favorite salad greens
Hearty Dinner Salad For One
Chop salad greens into bite-size pieces and fill that favorite salad bowl right up again!
Toss in the chopped herbs.
Dot with a few spoonfuls of hummus and sprinkle with goat cheese, olives, turkey and nuts.
Top everything with cucumber, tomatoes and avocado, then finish off with your favorite salad dressing.
2 cups of salad greens
A few sprigs of fresh herbs, chopped
2 tbsp hummus
1 tbsp chevre
¼ cup chopped black olives
½ cup diced chicken or turkey
¼ chopped walnuts or pecans
½ cup cubed cucumber
1 small tomato, cubed
½ cubed avocado
How do you grow to love eating salad?
It’s a choice. As you prepare the vegetables, you tell them how beautiful and fresh they look. You own how good you feel when you eat those same vegetables. You notice the unique texture and flavor of each bite.
Noticing is a huge part of the process of falling in love, even if it’s just with salad! Experiment with noticing how your body feels after eating different foods. Keep a food journal if you like, or just check in with yourself regularly and ask, “How do I feel after that sandwich/popsicle/green juice/cigarette/bagel?” Your own personal experience is far richer motivation than anything I could possibly tell you about yourself.
Collect your own data and make your choices based on the careful recordkeeping of your own body and mind. As you choose your next meal, ask yourself what you would really like to eat, how you would like it to make you feel, and give space for the answer to arise.
If you want to learn more about really listening to your body, you can download my workbook on Intuition. It's a great introduction to reconnecting with your intuition and letting her guide your eating and movement.