If you’re like me, you throw all your healthy eating rules out the window when the weekend rolls around. All week long I diligently work out every day, pack my healthy lunch to go, and make sure that The Hubs and I have something nutritious for dinner. I don’t snack, I don’t drink, I don’t cheat, and in all honesty, I generally feel really great. My dedication is totally worth it.
However, all bets are off once my friend Friday shows up. Beer, tacos, cookies, you name it. Anything goes on the weekend. Unfortunately, this usually leaves me feeling sluggish and a bit queasy. I just can’t help myself! I can’t possibly imagine giving up cookies forever.
I do have a secret for resetting my mind and metabolism every Sunday evening. I like to make a big salad packed with as much green, nutrient packed veggies as possible. I call it my ultimate green salad. The ingredients vary from season to season a bit, but as long as it’s green, it’s good.
Summer is the best time to make a green salad due to the abundance of fresh produce available this time of year. Besides, no one wants to turn on the oven when it’s hot outside, so it’s a win-win.
Even with the occasional weekend-binge-tummy-ache, my on and off diet totally works for me. You have to be able live a little! If you ever feel like maybe you over did it with the donuts one weekend, just remember that The Ultimate Green Salad is always an option.
Ultimate Green Salad Recipe
The Ultimate Green Salad
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt freshly ground pepper
- 2 cups fresh fava beans
- 2 cups asparagus trimmed and cut into
- 1 cup shelled fresh peas
- 1 avocado sliced
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- lemon zest
Instructions
- In a small bowl whisk together 3 tablespoons olive oil and lemon juice. Season with salt and pepper and set aside.
- Bring a medium pot of water to a boil, add fava beans and cook for 4 minutes. Remove with a slotted spoon and add beans to an ice bath to stop the cooking process. Drain and add beans to a large bowl.
- Add asparagus to boiling water and boil for 3 minutes. Remove with a slotted spoon, place asparagus in ice bath. Drain and add to large bowl with the fava beans
- Add peas to boiling water. Cook for 3 minutes. Repeat ice bath, Drain and add to large bowl with beans and asparagus.
- Meanwhile, heat tablespoon olive oil in a small pan. Add shallots and cook until tender. Add shallots to bean mix. Add in sliced avocado.
- Pour dressing mixture over the salad. Toss to coat. Serve garnished with fresh lemon zest.
It’s the 12th so I asked my 12 blogger friends to share their favorite salad recipes too. Be sure to click around and show them some love.
Grilled Chicken Summer Berry Salad from Big Bear’s Wife
Ultimate Green Salad from Betsylife
Summer Fruit Salad with Cinnamon Honey Syrup from Home Cooking Memories
Greek Salad from Cooking on the Front Burners
BBQ Chicken Bacon Ranch Salad from Love Bakes Good Cakes
Southwestern Pasta Salad from A Million Moments
Apple Chicken and Feta Salad from Bread, Booze, Bacon
Tortellini Pasta Salad from A Night Owl Blog
Easy Cucumber & Onion Salad from Pink Cake Plate
Easy Chicken Salad from {i love} My Disorganized Life
Monkey Salad from See Vanessa Craft
Tex Mex Taco Salad from Around My Family Table
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Rachel @ {i love} my disorganized life says
I never thought I’d be saying this, but this all green salad looks delicious! I struggle with eating healthy, so this would be a great way for me to get my green veggies in!
Laura says
This looks delicious and such a beautiful presentation too!!
Ann says
This looks relish. I am curious as to what the leafy greens are. You make no mention of them.
Ann says
I meant delish!!