The Best Salad I’ve Ever Eaten

on

Since it's a salad, you can feel free to add or remove any things that don't quite suit your tastes and add whatever else you like. However, I think this salad is amazing just the way it is.

The salad is undoubtedly a "full meal" type. It's quite heavy, hehe. Therefore, you should eat this as your main course instead of a side salad (although you could make it a side if you omitted the chicken and made smaller servings).

There are many fresh ingredients in this salad. It's essentially wellness in a bowl with spring mix, romaine, avocado, fresh basil, roasted beets, and tomatoes.

Beets in salads are something I wasn't always a fan of, but they work SO WELL with goat cheese. I advise you to give it a try even if you aren't a big fan of beets.

Additionally, feel free to experiment with the dressing by adding more or less of specific components. You may also use a store-bought balsamic dressing since salads are quite individualized in terms of taste.

How to Toast Pecans for The Best Salad Ever


  • This step is entirely optional; if you want, you can use walnuts or a combination of both.
  • Spread them out on a cookie sheet and toss with a tiny amount of coconut oil or olive oil to toast them.
  • Add a little salt and, if desired, granular sugar for a pleasant sweet flavor.
  • Depending on your oven, set the broiler to high and broil the items for 3 to 4 minutes. I simply remove one from the tray, let it cool, and then determine whether it is ready. They won't change much in terms of color, but the flavor will.

Ingredients:

  • 2 cups of a combination of romaine and spring mix (enough to fill an average pasta bowl)
  • 3oz rotisserie chicken, shredded, 85g
  • 1/2 a small tomato, chopped
  • 1/3 of a ripe avocado, ~40g
  • 1/4 of a large beet, chopped (you can add more if you want!)
  • a few slices of red onion, thinly sliced
  • ~1-1 1/2 oz goat cheese
  • 2 tbsp chopped pecans
  • 4-6 sliced olives
  • salt/pepper to taste
  • oregano, fresh or dry, to taste
  • fresh basil, torn or sliced into small pieces
  • 1 tbsp balsamic, optional, I add this later if I find the dressing isn't as acidic as I would like
  • 2 tsp white vinegar, optional, again, adds some nice acidity to the salad

Dressing

  • 2-3 tbsp olive oil
  • 2-3 tbsp balsamic vinegar
  • 1 tsp dijon (grainy or smooth is fine)
  • 1/2 tbsp sugar free maple syrup (optional)
  • salt/pepper to taste

How to Roast Beets for The Best Salad Ever


It is really simple to roast beets for this salad. Simply preheat your oven to 400°F.
  1. Beets should be cleaned by washing or scrubbing the dirt off and having the tops and bottoms removed.
  2. They should each be individually wrapped in tinfoil and put on a baking pan.
  3. Roast for 30 to 50 minutes, depending on the size of your beets, or until they are soft enough to readily penetrate with a fork.
  4. Before slicing, let them cool a little. Until you're ready to use them, cover and store in the refrigerator!

Comments

Post a Comment