It's NATIONAL SALAD MONTH!

Happy National Salad Month!

May is finally upon us and June is quickly approaching! Before we let this month get away I wanted to share our top 3 salad recipes since May is National Salad Month!

Now that the weather is getting warmer a salad is a great way to cool down. The crisp bite of the lettuce can be so refreshing.

All 3 of these recipes are quick, simple, and so easy to make, which is why they have become our go-to’s. I honestly don’t know which one I love more, they are all so good! They require minimal work and can be made ahead of time.

I generally do not measure out my veggies or the salad add-ons. I say the more veggies and add-ons the better!

Salad #1 Roasted Brussel Sprout

Ingredients

1. Lettuce of choice (I prefer a romaine blend)

2. Shredded carrots

3. Shaved almonds

4. Cranberries

5. Shredded parmesan cheese

6. Brussel sprouts

7. Protein (if desired)

Dressing

1. ¼ Greek yogurt

2. ½ tbps Honey mustard (dijon also works)

3. 4 tbsp Balsamic

4. Garlic

5. 2 tbps Olive Oil

Directions

1. Preheat oven to 375F

2. Prep and cook your protein of choice if needed - I like to cook my protein ahead of time. So if it’s already cooked you’ll just have to warm up.

3. While the oven is preheating start to prep your Brussel sprouts

   1. Cut and halve the Brussel sprouts

   2. Place into a baking dish

   3. Drizzle with some olive oil

   4. Season to taste

   5. Once the oven is ready - bake for 30-40 (depending on the oven and how crispy you like them)

4. While Brussel sprouts are cooking start making your dressing

   1. Blend Greek yogurt, mustard, balsamic, olive oil, and garlic

   2. Set aside

5. Begin to build your salad

   1. Layer lettuce with carrots, almond, cranberries, parmesan cheese

   2. Once Brussel sprouts are cooked let them cool a little then layer on salad

   3. Add protein if any

   4. Top with the desired amount of dressing and enjoy!

SALAD #2 Mixed Veggies “Fall” Salad

Ingredients

1. Lettuce of choice

2. Brussel sprouts

3. Red bell peppers

4. Butternut squash (I’ve also used sweet potatoes)

5. 2 tbsp oregano

6. Olive oil

7. Garlic

8. Protein (if desired)

Dressing

1. Avocado

2. Olive oil

3. Lemon juice

4. Garlic (I put garlic on just about everything haha)

Directions

1. Preheat oven to 400F

2. Cut up Brussel sprouts, peppers, and squash

   1. Place on a baking sheet

   2. Drizzle with olive oil, garlic, and oregano

   3. Bake for 30-35 mins

3. While veggies are cooking prep the dressing

   1. In a blender mix avocado, lemon juice, and garlic, set to the side

4. Once veggies are cooked and cooled just scoop up a heaping and add to the lettuce of your choice

5. Add your protein if any

6. Add dressing and enjoy!

SALAD #3 Crisp Summer Salad

Ingredients

1. Lettuce of choice

2. Goat cheese

3. Apples

4. Cranberries

5. Candied pecans

6. Quinoa

7. Protein (if desired)

Dressing

1. Balsamic vinaigrette

Directions

1. Prep and cook protein if needed

2. Cook quinoa according to package

   1. One cooked set aside and cool

3. Chop up apples into small slices

4. Layer your lettuce with goat cheese, cranberries, candied pecans, chopped apples, cooked quinoa, and protein

5. Drizzle balsamic vinaigrette and enjoy!

Celebrating National Salad Month or want to try any of the salad recipes? Please share your salad pictures with Linked Fit, we would love to see and hear about your versions!

Have your own favorite salad recipe? Please feel free to share, Linked Fit is always ready to try a new recipe!

Have questions or interested in nourishment habits please contact us at info@linked-fit.com!