There’s a lot to be said for salads. They can be a light side dish, or a heavier main meal. You can switch out ingredients with every salad you make to keep things interesting and the choices for dressings are pretty much endless as well. I would go so far as to say that you could have a salad each and every day for a year and never have the same salad twice!
This was my lunch recently. I love cobb salads and that’s usually what I order when I go out to eat. It’s simple, tasty and very filling. I have no problem getting to my next meal, and in fact, often don’t really want the next meal after having one of these.
As we all know, fiber is very important on any eating plan, and a low carb plan is no different. It’s easy to overlook veggies and concentrate on fats and protein, but the fact is, you just can’t be healthy that way.
I know, I know. There are a few people out there who live on nothing BUT meat (I think it’s called the Zero Carb Blog, or something of that nature). If that works for them, more power to them. But it won’t for the vast majority of people. Simply put, we need veggies to be healthy and that doesn’t change just because you eat low carb.
So pull up a salad bowl and start filling it with lots of low carb veggies. You’re health will thank you for it!
Recipe notes: I added avocado to the ingredient list because cobbs usually have it. I just didn’t have one handy when I made this, but I do enjoy a good avocado with this salad too! As for dressings, I often just use a tablespoon of balsamic vinegar and plenty of heart-healthy olive oil.
- 2 cups raw baby spinach
- 4 oz. cooked chicken
- 1/3 cup chopped cucumber
- 1/3 cup chopped tomatoes
- 2 large hard boiled eggs
- 1/4 lb. good quality bacon, cooked and crumbled
- 1/2 large avocado, cut into small chunks
Place your spinach in a bowl.
Top with the rest of the ingredients and add the dressing of your choice.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):