Big Ass Salad - AIP


Prep Time

10 minutes

Cooking Time

0 minutes

Yields

1 serving

Ingredients

Make it AIP:

leafy greens
celery
radishes
mushrooms
green onion
avocado
cucumber
shredded/spiralized carrot
protein of choice (can of tuna, diced chicken, steak, sardines, etc etc etc...)

Add if you're not on AIP:

bell peppers
tomatoes
other favourites

Directions

First, get yourself a Big Ass Salad Bowl and assemble your ingredients. 
Really you can use whatever fruits and vegetables you like, as long as
you're not intolerant or allergic to them.

Remember "The Dirty Dozen & Clean Fifteen" whenever possible, look for organic, especially for leafy greens! 

Grab about 2 or 3 handsful of leafy greens, the more different kinds the better, and put them in your bowl.  Buy the big package of Field Greens, or Baby Greens. Then start chopping everything else up into bite size bits!

Toss them in on top, and anything else you'd like on there.  I like to spirallize a carrot to add some fun to my salads, and don't forget an avocado!  Yep, the whole thing!  Once you're done chopping and adding, put in some protein like a can of tuna or salmon, or some left over chicken, steak or bacon! Shake on some sea salt, drizzle some olive oil and some balsamic vinegar, and there you have your Big Ass Salad full of vitamins and minerals and all sorts of yummy goodness!  Have one of these 3 or 4 times per week for lunch at work, and you won't get those afternoon slumps, or grumblies in the tumblies 'round about 3 o'clock.  You'll be full from all the healthy fats and fiber and good to go until supper time.

If you want a bit more flavour in your dressing, you can easily make your own homemade Italian dressing.  Just mix some olive oil, balsamic vinegar (about 3:1 oil:vinegar), chop a couple cloves of garlic, add a tsp or 2 of Italian Seasonings mix (McCormicks organic is gluten free!).  Shake it all together and let it sit for at least a couple of hours before serving, to allow all the flavours to marry. This will keep for quite some time in a cruet on your counter.

Notes

Credit

inspired every salad ever made