Weight Loss Tip #56 Lunch Salads


There is nothing worse. I repeat, nothing worse than being hungry right after you supposedly had your lunch. Does your new diet have you down and feeling hungry right away? Maybe it is time to beef up your lunch salad just a touch and you might reap the benefits hours from then. Some people think they need to eat a salad with just greens, and a few veggies to stay under their caloric number for the day, but what about when hunger pangs strike and you find yourself reaching for unhealthy quick snack which will ruin your attempts at your diet? This is where your lunch portions are key to diet survival, so why not add in a little protein like chicken to the top of your salad with a little bit of dressing? Those options are far better than the candy bowl at the front office, which is a hard one to turn down when you are starving. Even better, add a few slices of avocado to your salad and stay satisfied for longer!

Too Much Work?

Eating a salad at least one a day is a recipe for healthy habits, so why not make the salad fabulous and fresh? You are probably thinking you are going to have to chop and cut every single night to maintain the fresh taste by your lunch break but it really isn’t that complicated. One day a week get all of your containers ready to go, and wash and dry the leafy greens, fruit, and veggies completely before adding them to the container. When you do this, their chance of staying crisp longer goes up. Keep your dressing completely separate until you are ready to eat the salad, so it does not get soggy!

Veggies, leafy greens, and fruits are pretty resilient for about a week so do not let them sit much longer than that for the most optimally fresh taste. You can also add in a cold protein like turkey or chicken that will also keep for 5 days so take advantage of the extra fuel. Check out the recipe below for a satisfying and tasty dressing recipe to add onto your salad once you are ready to eat!

Creamy Avocado Vinaigrette Dressing

Yields: 1 Cup Of Dressing

Ingredients

  • 1 ripe avocado
  • ¼ cup of White Wine Vinegar
  • Juice of 1 Lemon
  • Salt and Pepper to taste
  • ¾ cup of Extra Virgin Olive Oil

Directions

  1. In a food processor: combine the avocado, lemon juice, salt, pepper, and white wine vinegar. Process until very smooth and creamy.
  2. Slowly add in your olive oil to the consistency you prefer.
  3. Enjoy on your salad!