Summer Citrus Salad

Salads are my staple lunch item each week. I put a lot of emphasis on micronutrients and the holistic nature of food and salads can be one of the most nutrient dense meal options out there! Not to mention they are low cal, refreshing (especially in this heat!), don't require a microwave, keep fresh all week long and are down right flavorful (at least my recipes are!) and are a great way to manage weight and stay healthy!

Making your own salad comes with a catch. For it to be effective (in any weight loss or health strategy) you must also make your own dressing! This is such a simple task... you'll wonder why you didn't start years ago. Salad dressings at the market are filled with sugars, unhealthy fats, preservatives and can completely ruin your attempts at a healthy lunch. Nix label reading and trying to find the "healthiest" dressing on the shelf and just make your own. It's simple and usually involves very few ingredients!

This week I was going to remake a salad from a previous blog post but this pregnancy has me craving all kinds of fruit! I decided to kill two birds with one stone- a crisp green salad with a hint of citrus. YUM. During this pregnancy I've also been struggling with protein consumption.. so if you are a carnivore, you will surely notice protein missing from this equation. However, I suggest pairing the salad with fresh shrimp marinated in the actual salad dressing! 

  • Prep: 10 Minutes

  • Servings: 4-5

Directions:

Salad:

  1. Chop all vegetables and combine in large bowl.
  2. (If meal prepping for work- spread out over 4-5 containers)

Dressing: 

  1. Combine all ingredients in Mason Jar (I always have plenty on hand for all my home dressings/marinades!) and shake. 
  2. Toss over salad if eating right away or separate into containers to keep salad fresh for the week. 

Ingredients:

Salad:

  • 3 Stalks Romaine (chopped)
  • 6 Stalks Green Onion (chopped)
  • 2 Oranges (peeled & chopped)
  • 1 Cup Dried Cherries
  • 1  Cup Almonds (chopped)

Dressing:

  • 1/4 Cup Olive Oil
  • 2 TBSP White Wine Vinegar
  • 1 Lime
  • 1 Lemon
  • Lemon Pepper to taste
 

Tools Used for This Recipe: