I‘ve been eating this every single day for work- healthy, easy, gluten free, and delicious.
the beauty of this salad is that all the components can be made ahead of time and kept in the fridge for 1-2 weeks so that the actual construction takes less than 10 min. Even the salad dressing is home made. Starting a new academic year has taken its toll, so the even more reasons to maintain optimal nutrition!
links below to the other components of the salad:
- Salad base (I use shredded brussel sprouts and kale so they can be dressed overnight)
- Protein (I use ready made flavored tofu)
- Roasted cauliflower/sweet potato
- Picked carrots/beets
- Miso paste
- Siracha sauce
- Drizzle dressing on salad base
- Top with toppings