Lately, we’ve got a lot of greens to eat, so I find myself eating a lot of salad. I start with a large plastic container – mine’s just over 6 cups. I like to pack it up with greens, other raw veggies and whatever dressing I’m using. Since it’s a large container, I end up with enough room to toss things around when I’m ready to eat. I pack my dressing in a 4oz mason jar and stick it in the salad container so that if it happens to leak, it will leak onto my greens and not into my bag.
When I prep my salad, I put all the greens into the big container and use kitchen shears to give it a few chops. It saves me a little time and a few extra dirty dishes. Plus, it quickly reduces my greens into bite-size pieces.
In order to make the salad something that will sustain me until my afternoon snack, I add lots of protein and grains to my salads. For my taco salad, I pack a pint jar full of brown rice and black beans. I pack those apart from my salad greens in case I want to heat them up a bit before I add them to my salad bowl. I love this salad when the rice and beans are warmed so they wilt the greens ever so slightly.
Instead of a dressing for this one, I opt for a generous squeeze of lime, a sprinkling of salt, and some spoonfuls of homegrown roasted tomatillo salsa. To top it off, I add some slices of avocado. I learned somewhere that the pit of the avocado helps keep the avocado from turning brown, so I keep the pit in as long as I can. Either way, the skin of the avocado helps serve as natural protection when it’s making its journey to work with me. If we happen to have some tortilla chips, I bring a little bag of them along with me. I especially love to smash a handful of tortilla chips over my salad bowl. There’s something magic about the salty crunch.