Purple Salad

I always prefer a home cooked meal at work, rather than restaurant/take out bought.

Though, it takes planning on your part, to pack enough food to not leave you hungry still, or be too heavy.

What I like to do, to make sure I strike this balance is prepare food and then serve it on a bed of spinach that will hep fill me up, while not changing the dish or adding to the calories. A great thing about salads is that you may use all the leftover veggies to create a new meal and avoid waste in your kitchen.

My Purple Salad is the prime example of an office lunch salad that is both healthy and filling.

As it happens, i had many sorts of veggies left over from, but each not enough to make a side on its own and here is the result.

1/2 cup quinoa

2 beets diced

2 ounces smoked salmon cut is thin slices or squares

chopped cooked asparagus

1/2 avocado

1 1/2 cup spinach

1. Mix all the ingredients together in a bowl and add 1 teaspoon EVOO and a tablespoon balsamic vinegar

the juices from the vegetables are already enough flavor for the spinach and you don't need any more dressing

2. lay out the spinach on your plate and place the veg mix in the center

The quinoa and the salmon are sources of protein and fiber, so this 1 plate is packed with nutritious ingredients and fairly balanced.

Enjoy

LM