For years I thought of salads as unexciting — not a lunch I would necessarily look forward to. I would eat them frequently but would always crave something heartier. At some point during my college years, while meal planning, it clicked that I could think of any hearty, nutritious recipe and add it in moderation to my salad. It was a great way to intake more greens while truly enjoying what I was eating.
To this day, one of my favorite things to do for weekday lunches is to meal prep creative “salad toppers” on Sundays so that the morning of, all I have to do is throw whatever I made atop a bed of my favorite greens mixture. It’s easy, healthy, and flavorful, and it takes the stress out of meal planning while getting ready for work and needing to run out the door! I made these Southwestern Portobello Mushroom Caps on Sunday, and I’ve been enjoying them all week. They were incredibly easy to make — I added beans, pico de gallo, green peppers, onions, jalapenos, and avocado. Afterwards, I baked them in the oven for 15-20 minutes on 350.
Over the years, I’ve developed a bit of a repertoire of go-to recipes — variations of quinoa, black bean, chickpea, zucchini, squash, and lentils-inspired concoctions. I’ve compiled a few other salad toppers for inspiration. Add to the mixed greens of your liking, and you have a delicious, healthy, easy lunch: