I’ll let you in on a little secret. I never spend more than 5 minutes making my lunch.
Why? Because I have figured out a way to always have leftovers or some food that is already prepped in the fridge.
One of the biggest obstacles my clients think they have is a lack of time. But the truth of the matter is, if you’ve got the right ingredients around and you’ve made a commitment to your health and well being, you can make it work.
.
This is something I teach my clients in the AOK Nutrition Plan Membership Program, which is designed for busy families and professionals.
I’m sharing one of my go to salads I eat a LOT of during the week below.
.
NUTRITION TIP: For better nutrient bioavailability, there are certain food pairings that increase the uptake and absorption of one or more nutrients = synergistic effect.
For example, pairing sources of Vitamin C with sources of Iron to increase the uptake and absorption of the Iron.
My favourite way to do this is in a fresh, vibrant green salad with beets and smoked salmon!
| Prep Time | 5 Minutes |
| Servings |
Main Dishes
|
- 6 cups baby greens organic preferable
- 2 cups cooked beets cut into bite sized pieces
- 8 slices smoked salmon sliced
- 1/2 red onion thinly sliced
- 1/2 cup walnuts chopped & toasted (or other fave nut or seed, lightly toasted)
- 1 Tbsp Dijon musturd
- 1/4 cup cold pressed olive oil
- 1 Tbsp Raw Apple Cider Vinegar
- 1/2 tsp raw unpasturized honey
- 2 Tbsp fresh dill chopped finely (or substitute 3/4 tsp dried dill)
- 1 sprinkle Grey Sea Salt
- 1 Tbsp water if needed
Ingredients
Salad
Dressing
|
|
- Using 2 salad plates, layer all ingredients, starting with greens.
- To make the dressing, combine all ingredients into a small bow and mix well with a whisk.
This salad is best served immediately or have it the following day (leave dressing on the side for leftovers).