Crunchy salad is one of my favorite go-to lunches these days.
I’d like to pretend that I am super creative in the kitchen with boundless energy to come up with new and exciting dishes for lunch every day, but realistically we rotate through the same 4 dishes for lunch every week. (The other days we usually just eat leftovers.)
Crunchy salad is one of those 4 weekly meals.
I like it because it’s a bit more hearty than leafy green salad, but it’s still light and easy to throw together. The apples provide a nice crunchy sweet contrast to the lemon dressing, and the avocado ties everything together with its creamy avocadoey goodness. It pairs nicely with some grass-fed beef hot dogs or sausage, but it works without meat too.
Sometimes I use broccoli slaw when I make this, and sometimes I use shredded cabbage. They are both great. You can also do a mixture of both–feel free to use whatever you have on hand.
Speaking of that… I love that it is easy to keep these ingredients on hand.
Cabbage and broccoli slaw are wonderful because they will happily stay fresh in the fridge for at least a week, maybe even 2 or 3. (Unlike the temperamental bags of spinach and spring mix that will get mushy if I glance at them wrong.)
This is a nice low-maintenance lunch recipe that hubbs & I make on the regular, so I wanted to share it with the hopes of making your life more simple and delicious as well. :)
P.S. Raw broccoli and cabbage are full of nutrients that support the liver and help repair the lining of the intestinal wall. You’re welcome!