Salad Starters

Working in the city means very early mornings, and late nights which doesn’t leave much room to eat, workout, relax and prepare to do it all over again. So having large batches of salad starters makes prepping my meals for the next day so much quicker. It seems like everyone is on the go now, which doesn’t leave much room to eat healthy and real food, by preparing large batches of meals on Sunday it makes eating well the rest of the week easier. Plus it will make your days much less stressful when you get home, leaving more time to have a longer run, and enjoy the summer days that are slowly becoming shorter. Each starter makes six servings, and when equally divided, okay maybe into four serving for me, they make for perfectly portioned salad toppers. I paired them with different greens, grains, and protein for a nice fresh variety each day, but they would work as lovely with just about any ingredient you happen to be growing in your garden or happen to have picked up at the market. 

I could honestly eat tomatoes all day, especially with basil. Now that there’s a plethora of both in my garden, tomato and basil salad starters have become the norm for me, and the possibilities of pairings are endless.

I kept the fennel based salad mostly green, and added lentils as the hearty protein and carbohydrate topper. Since, fennel works wonders in helping de-bloat, it pairs perfectly with lentils, which may cause discomfort in some people. I didn’t use up the whole fennel bulb, so I pickled the left over and occasionally topped my raddichio salad with it. No need for additional greens, radicchio makes an excellent hearty base on its own, especially when tossed with a large amount of fresh tasting parsley. I paired this with quinoa every time, because I just loved the combination of flavors. Sometimes a chopped avocado would top it, but my favorite were lightly marinated artichokes.

Swiss Chard, Radicchio and Parsley Salad Starter

Ingredients

1 head {about 8 ounces} – Radicchio {shredded}

Bunch {about 8 ounces} – Swiss Chard {chopped}

2 cups – Fresh Flat-leaf Parsley {coarsely chopped}

Handful – Cilantro {chopped}

1/4 cup – Toasted Sesame Seeds

Coarse Salt and Fresh Ground Pepper

Recipe

In a bowl, toss the swiss chard, radicchio and parsley with the sesame seeds, salt and pepper. Keep in an airtight container until ready to use.

I Topped Mine With: {per 1 serving} 

1/4 cup – Cooked Quinoa

3 small – Artichoke Hearts

1  tablespoon – Extra Virgin Olive Oil

1 tablespoon – Fresh Lemon Juice

Recipe

Top salad starter with quinoa and artichoke hearts, then toss and combine with the olive oil and lemon juice. Serve immediately.

Fennel, Zucchini, Celery Leaf and Dill Salad Starter

Ingredients

1/2 large – Fennel Bulb {thinly sliced}

1 medium – Zucchini {thinly sliced}

Handful – Celery Leaves {chopped}

Large Handful – Fresh Dill {chopped}

Coarse Salt and Freshly Ground Pepper

Cayenne Pepper {optional}

Recipe

In a bowl, toss the fennel, zucchini, celery leaves and dill with the salt and pepper, and cayenne. Keep in an airtight container until ready to use.

I Topped Mine With: {per 1 serving} 

2 cups – Baby Kale

1/4 cup – Cooked Lentils {these lentil balls would taste just as delicious atop too}

1  tablespoon – Extra Virgin Olive Oil

1 tablespoon – Apple Cider Vinegar {raw and unfiltered}

Recipe

Top salad starter with kale and lentils, then toss and combine with the olive oil and vinegar. Serve immediately.

Tomato and Basil Salad Starter

Ingredients

2 pounds – Red Grape Tomatoes {sliced in half}

Large Handful – Basil {chopped}

Coarse Salt and Fresh Ground Pepper

Recipe

In a bowl, toss the tomatoes and basil with the salt and pepper. Keep in an airtight container until ready to use.

I Topped Mine With: {per 1 serving} 

3 fillets – Sardines {use a good quality brand like this one, in extra virgin olive oil}

2 cups – Baby Spinach

1 tablespoon – Balsamic Vinegar

Save the Olive Oil from the Sardines

Recipe

Top salad starter with spinach and sardines, then toss and combine with the saved olive oil and vinegar. Serve immediately.