My favorite thing to do every week that makes me feel good and keeps me on a Nutritarian eating plan is to make a big huge fresh salad. I use my Weight Loss Salad recipe every time because it’s just a basic formula for making a salad, but then I use whatever veggies I have in my fridge to create something new. It keeps it interesting and ensures that I’ll never get bored — there are literally an endless set of possibilities that you can use!
The Inspiration for the Salad
This particular combination was inspired by a half a head of purple cabbage that I had left in the fridge that needed to be used up. I’ve become pretty good at using up most veggies I’ve bought that week, because I look at whatever’s only got a few days left of freshness and I throw it into whatever smoothie, soup, salad, or whatever else I might be making.
So I knew I would be making a salad with the cabbage because cabbage is always best when it’s raw, as it is a cruciferous veggie — one of the healthiest! Cruciferous veggies, who get their name from the cross-like arrangement of leaves on the bottom, are among the healthiest veggies you can eat.
They have lots of fantastic nutrients (very high in nutrients per calorie) and they also contain glucosinolates, which have powerful anti-cancer protective effects. So eat as much of them as you can!
Some delicious cruciferous veggies are:
They tend to be the ones that people like to cook first because they have more pungent or bitter flavors, but if you can stand to eat them raw (this salad recipe is a great way!) they are best eaten that way.
Then I just added in whatever else I had in the fridge and this Purple Haze Chopped Salad was born. :) Make sure to chew the salad well to get as many nutrients from the veggies as possible.
I ate this one plain, because I ate it alongside a simple tomato, cucumber, dill salad, a side of roasted beets and a bowl of mushroom soup. I find that alternating between tastes of salads and soups, etc, makes it so I need very little dressing, if any at all. But if you’re not there yet with your tastebuds, feel free to use a vinegar, lemon/lime juice or even an avocado.
- 1 heart of romaine, chopped very small
- 1 head red leaf lettuce, chopped very small
- ½ small head red cabbage, chopped very small
- ¾ cup alfalfa or clover sprouts
- 3 green onions, chopped
- 2 stalks celery, chopped
- If you have the OXO Salad Chopper bowl that I always recommend, use that to chop the lettuce into very small pieces first, then add the veggies and toss to combine.