Crunchy Desk Salad

I just returned from Aruba and I’m in need of all things green! It was surprisingly expensive to buy food at the grocery store (I’m talking $7 for iceberg), so we ate out the majority of the time. After drinking a little more than normal and definitely eating out more, I’m in full detox mode. For me, this means eating in, drinking lots of water, and avoiding all sugar. A crunchy desk salad is exactly the type of lunch I’ll be eating this week.

The salad is simple yet satisfying which makes it perfect for a light lunch. Buff up the chicken if you aren’t a big breakfast person to make sure this gets you all the way to dinner.

Note: To transport avocado without browning, cut the avocado in half, burry the inside down into the lettuce and cover with toppings. This should keep the avocado green until eating at lunch.

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Crunchy Desk Salad

Servings: 4

• 2 cups finely chopped brussel sprouts

• 6 cups Escarole lettuce

• 20 cherry tomatoes, sliced in half

• 2 avocados

• 2 TBS sunflower seeds

• 2 cups shredded cooked chicken (optional), cooled

• 1 lemon juiced (2 1/2 TBS juice)

• 3 TBS balsamic vinegar

• 3 TBS olive oil

• 1 tsp minced garlic

• 1 tsp sea salt

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1. Chop brussel sprouts until fine chopped

2. Slice lettuce and tomatoes

3. Divide brussel sprouts, lettuce, tomato, chicken, and sunflower seeds into four servings

4. Juice 1 lemon (~2 1/2 TBS) into a bowl

5. Mix 3 TBS balsamic vinegar, 3 TBS olive oil, 1 tsp minced garlic, and 1 tsp sea salt with lemon juice

6. Divide dressing into four servings (small mason jars make easy transportation of dressing)

7. At time of serving, add diced avocado and pour on dressing