If I could describe the perfect lunch, it would be this salad. Well, I mean actually a lunch with my friends and no kids would be great too. Also Nordstrom’s cafe, a day at the spa followed by a healthy lunch, and maybe a meal on the beach with Fernando or my husband applying sunscreen sounds fabulous as well…
But other than that, this is my idea of the perfect lunch.
Being a mom with 3 kids under 5, lunch time is kind of the “Ok, we are halfway through the day” period. We made it through the morning, I’m still awake, the kids are…well, ok the kids are still in their pajamas. BUT, we WILL get dressed after this. Unless I need a nap. Then, we will probably just wear our pajamas and…BE ONE STEP AHEAD OF BED TIME! #momwin
Usually by lunch time I am starving because I ate at 6 a.m. when my kids woke up and I need something that excites me. Obviously a cheesecake would do, but this is a healthy lifestyle blog and I need to portray that I never have cheesecake for lunch.
That’s why I love HUGE LOADED salads with creamy dressing. I love kind of adding everything I am craving at the moment into one dish and eventually into one bite. I’m not obsessed with food or anything. Usually these salads will last me 2-3 lunches, and even be a late night snack when again I decide against cheesecake. Just reserve the avocado and salad dressing until each serving and you are good to go!
I have made homemade dressings before, but ever since my 3rd pregnancy I just love ranch. More than fernando on the beach. I’ve been using these Bolthouse Dressings for a while now and have become somewhat addicted. #notsponsored
Feel free to use the dressing of your choice!
For the roasted chickpeas, I always use THIS recipe!
- 1 head of curly kale, washed and thinly sliced
- ½ bunch cilantro, chopped
- 3 green onions, sliced
- ½ cup sliced olives
- 1 c. halved baby tomatoes
- 1 c. roasted corn-recipe below
- 1 c.roasted chickpeas-recipe above
- 1-2 avocados
- 1-2 slices lime, juiced over salad
- opt: crushed tortilla chips
- (Roast the corn)
- Turn the oven broiler on low.
- Add FROZEN corn to a baking sheet. Drive with 1½ tsp. olive oil Sprinkle with salt and pepper.
- Place in the oven and cook until the corn has roasted into a crunchy but still soft texture. Toss the corn every so often. (This will take any where between 5-10 minutes.)
- Assemble the salad.
- Add kale, cilantro, and green onions to a large bowl. Toss to mix.
- Next add the rest of the toppings. (Reserve the avocado and lime juice until ready to serve)
- Drizzle with salad dressing, avocado, and lime juice when you are ready to eat.
For the record, if my kids stay in their pajamas all day we change them into new ones before bed.