garbanzopalooza

A blog by ordinary people about living an extraordinary life

Salad for dinner

We decided to change up our eating plan, and replace our usual dinners with salads and our lunches with what we would normally eat for dinner.  The rationale behind the change was that by eating a larger lunch we might not feel hungry late in the afternoon.  It might give us more energy to workout after work.  And on top of these reasons, it would also give us a chance to make some creative salad ideas.

Now, while you might wonder, when am I going to find time to make dinners for lunch, remember, that for dinner you are just making salads.  Also, our plan is to spend some time this weekend putting together our lunches so that they are mostly ready to go for the week.

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Our first attempt at the salad dinner was last night, when we made a Mexican salad.  This salad is a play on our usual taco dinner, just without the wraps.  While our version is vegetarian and gluten-free (and almost vegan), you could certainly add some beef or chicken to this salad if you wanted.  A few hours after dinner last night Meg and I both commented that we still felt full.  And in fact, we woke up this morning and were not hungry.  So, give salads for dinner a chance.  I will let you know how the rest of our week goes.

Ingredients:

  • 1/2 head of iceberg lettuce, chopped
  • 2 tomatoes, diced
  • 15 ounce can of black beans, drained and rinsed
  • 1 cup of frozen corn, thawed
  • 1 shallot, diced
  • 1 avocado, sliced
  • 1 jalapeno, sliced
  • cilantro

Ingredients for the dressing:

  • 1/8 cup of vegetable oil
  • 1/8 cup of extra virgin olive oil
  • 1/2 teaspoon of agave
  • 1/2 tablespoon of sour cream
  • juice of 1/2 a lime
  • zest of 1/2 a lime (be sure to zest the lime before juicing it)
  • salt
  • chopped cilantro

In a large bowl, combine oil, agave, sour cream, lime and salt.  Whisk to combine.  Toss in the cilantro.  Add lettuce and toss to coat with the dressing.

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In a trifle bowl, lay a layer of lettuce.  Top with tomato, then black beans, avocado and shallots.

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Add a second layer of lettuce, then tomato, corn, avocado.  Top with sliced jalapeno and cilantro.

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