Bonfire Fiesta Salad

by admin

The Bonfire diet style is “plant-driven” (no, that doesn’t mean vegetarian; it means plant centric). This means regularly eating large vegetable salads – they  are essential to eating and being healthy. They should be eaten with lunch AND dinner. You can make and store large ‘batches’ of salad for use over 2-3 days.

Red leaf, green leaf, and romaine lettuce
Spinach
Raw broccoli
Cucumber
Red bell pepper
Celery
Chopped squash (zucchini, crook neck, etc.)
Avocado (add before serving, not in ‘batch’)
Carrots (shredded or sliced/chopped)
Ttomato (add before serving, not in ‘batch’)
Optional: olives (Kalamata, black, green), marinated artichoke hearts, raw or fresh toasted walnuts (8 minutes at 350° on a pie pan in a toaster oven)

The washing and prep time for this may seem like a chore, but the payoff is HUGE – you’ll have great salad at your fingertips for days at a time. Don’t short yourself on this vital behavior!

  • Wash all veggies
  • Drain in colander
  • What you don’t cut up for this large batch of salad, store wet in Tupperware or plastic bags (and use in green smoothies!)
  • Cut, chop, or shred all ingredients
  • Add dressing of your choice. Only add and toss with dressing just before eating it, or else you will have soggy veggies that go to waste
  • To make into a meal, top with leftover chicken, fish, ???, steamed broccoli, egg salad – the  possibilities are endless!

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