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The club salad

Sometimes (and especially after you work out extra hard the day before) a smoothie bowl is just not going to do it. You are craving something savory but want to skip the breads and the bagels and still want to be full. Other times, you are craving a filling salad for lunch but want to take a break from all the meats but still want the protein. What do you do? The answer is in this post!


Club salad

All you need is:


- 1 cucumber

- 6 cherry tomatoes

- 1/2 an avocado

- 1/4 red capsicum

- Handful of baby spinach

- 2 boiled eggs

- 2 organic turkey breast cold cuts

- Sprinkle of salt and pepper

- 1/4 lemon

- 2-3 tbsp olive oil


Steps:


1- Boil the eggs and in the meantime prep your veggies, wash and chop them all. I like to wash my spinach first so that it gets time to dry (otherwise you end up drying it quickly with a towel and it gets all mushed up and not so crunchy anymore!). See note below for the eggs:


2- For hard boiled eggs: place the eggs in cold water and let it come to a boil. Once the water boils, set your timer to 7-10 minutes and set the heat on low. For medium to soft boiled eggs: turn off the heat as soon as the water boils and set the timer to 5 minutes. For more runny eggs: turn off the heat as soon as the water boils and set the timer to 3 minutes. For all types, once the timer ticks, drop the hot water and replace with cold water and immediately peel (so it doesn't cook further) and serve.


3- Place the baby spinach first then the chopped veggies nicely in a bowl. Chop the boiled eggs and place on top of your salad.


4- Optional: turkey breast cold cuts. I'm not usually a fan of those at all and rarely ever buy them. But sometimes (like once in a blue moon) I get that craving and it'd be mean to not answer my body...


5- Mix your dressing which consists of lemon juice, olive oil, salt and pepper. Drizzle on your salad and enjoy!


That's all folks!

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