Salad Days of Summer
- Blog Post by: Anna Dvorak
- July 14, 2011 - 2:08 PM
I recently took some time away in Colorado for a little getaway – one week by myself, and one week joined by my husband. For the first week, I made a priority to take care of myself - an intentional stretch of a few days without a schedule, computer, phone or any electronic intrusions of any kind. I also made it a priority to eat healthfully without spending a lot of time in the kitchen – since food of all ways - preparation, recipe creation, and teaching has become such a big part of my daily life.
So I planned ahead. I took with me 3 pounds of organic greens (baby greens mix, spinach and arugula) from my two CSA shares - Uptown Farmers and Burning River Farm. I brought two pints of MN grown cherry tomatoes and some MN grown hydroponic cucumbers; radishes from my CSA share; a head each of organic broccoli and cauliflower; and a variety of freshly cut herbs from the gardens of my mom in MN and my friend Austine in Denver. Planning was important because the nearest grocery store was a 45 minute drive each way from my cabin, and fresh, local vegetables wouldn’t be possible.
My non-cooking meal plan was simple: to have good ingredients on hand, prepare a few key items ahead of time that could be mixed or matched and seasoned to taste, to use different vinegars, oils, miso, tahini or yogurt to create a variety of salad dressings, and to have the rainbow of nutrients thought out in advance and available so that meals could be optimally balanced without needing to think about it when I was hungry.
Once I arrived at the cabin, I roasted a large sweet potato, cooked a pot of quinoa, soaked and cooked a pot of Colorado-grown borlotti beans (similar to a pinto bean), and cooked up a pot of lentils seasoned with onions, garlic and carrots. For lunch and dinner I ate big salads topped with a changing combination of all of my available ingredients: I never ate the same salad twice because I always varied the crunch and texture of the mix and I made micro-batches of different salad dressings.
My point is this: preparing healthful meals in minutes is possible with advance planning and cooking to minimize kitchen time and to avoid take out or packaged meals. Salads are a great option for minimalist eating this time of year because they fit with our natural inclination to eat lighter during warmer weather, they make the most of local and seasonal ingredients, and they supply our bodies with loads of Vitamin A and other nutrients. To use them as the backdrop for a meal ensures that we’re eating a nutritious, fiber-rich meal that can be adjusted to be a light or substantial summer main dish. In my case, I prepared a few items to have on hand, but a salad can be built around whatever is easy and available, such as leftover grilled meats or vegetables, baby new potatoes, or fresh sweet corn cut right off the cob.
I find the biggest key to a delicious and successful salad is homemade salad dressing: without additives, preservatives, emulsifiers and texture or flavor enhancers, salad dressing goes from being a nutritionally zero calorie bomb to being a healthy and flavorful key element of a delicious main-dish salad. We need healthy fat to be able to absorb and utilize the fat soluble Vitamin A-rich leafy greens and other vegetables and a good homemade dressing can provide just that, without all of the unwanted gunk.
Even if eating a main dish salad for every meal isn’t on your radar, it is certainly possible to enjoy a main dish salad a few times a week as a way to increase vegetables into the diet - and uncooked vegetables at that. In my case, they payoff was worth it. When it was all tallied I ended up with 10 days and 20 different salads: I felt great, I was able to throw together meals in a flash when I was hungry, I had plenty of energy for my 3 hour hikes and extra walks, and I lost a few pounds to boot.
Not bad for salad days.
Chop Salad with Creamy Basil Dressing
Dressing: (makes enough for several salads)
1-2 cloves garlic, peeled and roughly chopped
1 1/2 c. organic whole milk yogurt
1 cup of fresh basil leaves, loosely packed
juice of 1/2 lemon
1/4 teaspoon sea salt
generous grind of black pepper
pinch cayenne pepper
Blend until green and smooth in blender or with immersion blender.
Salad for One:
2 cups of leafy greens or arugula
1/2 cup chopped cauliflower or broccoli
1/4 - 1/2 cup halved cherry tomatoes
1/2 cup cooked garbanzo beans or black beans, drained
1/2 tablespoon raw sunflower seeds
1/2 tablespoon raw pumpkin seeds
freshly ground black pepper to taste
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