Hunger, you've met your match! Salads are brilliant, but the real trick for creating the most satisfying, satiating, super-filling meal you've ever had is getting the proportions right. I call these the 'four pillars': whole food starchy carbs, protein, healthy fats, and non-starchy vegetables. It's the magic combination for meal composition.
Step 1: Choose your protein source. I decided on tempeh (which is the traditional equivalent to tofu but way better!) for my salad, sliced it into chunks, and marinated it for 2 minutes in a tablespoon each of Bragg's Amino Acids and apple cider vinegar. Chicken, beef, or your favourite high-quality protein will work just as well.
Step 2: Choose your non-starchy vegetables. You'll want a large handful of your favourite leafy greens and two handfuls of your other favourite chopped or diced vegetables. I chose a mixed salad blend, cherry tomatoes, a broccoli stalk (not the floret part), celery, and sprinkling of broccoli sprouts.
Step 3. Choose your healthy fats. Avocado. That's where it's at. I used 1 whole medium avocado.
Step 4: Choose your starchy carbohydrates. Since I tend to have my salads at lunch, I don't want to overdo it on the carbs or else I'll get a post-lunch slump. For this reason, I chose 1 diced carrot and a handful of chopped cashews. Nuts and seeds are actually a brilliant source of balanced fats, protein, and carbs, but combined with the carrot, it's enough to keep me going. Beetroot, sweet potato, or legumes are also an excellent choice.
Step 5: Combine everything together and drizzle with a little more apple cider vinegar and/or Bragg's Amino Acids to taste (coconut aminos also work). The apple cider vinegar helps stimulate stomach acid and bile production, which dramatically improves digestion. And the aminos provide the umami flavour profile that helps us feel satiated but is often missing in Western cooking.