Kaitlyn Kinder is a Certified Nutritionist Consultant based out of Encinitas, California who specializes in Plant-Based Nutrition. She helps her clients take charge of their own health through cultivating plant-based eating habits. She sticks to simple and wholesome ingredients making it available for anyone to cook and eat this way.
This is my take on a simple veggie salad! I’m all about eating greens and vegetables for lunch because how energizing they are. The Bentgo Salad Box makes it possible to bring this salad on the go, without having to mix it all together until the moment you’re ready to eat it. Cheers to no more soggy salads!
2 large handfuls mixed greens
1 cup asparagus, chopped
1/2 of a small yellow bell pepper, sliced
1/2 cup broccoli, chopped
1/4 cup almonds, chopped
1 tsp olive oil
Bring a skillet to medium heat and add a tsp of olive oil. Add the asparagus, small yellow bell pepper, and broccoli. Add sea salt and pepper to taste. Set aside.
3 tbsp olive oil
1 tbsp balsamic vinaigrette
1 tsp maple syrup
1 tsp tamari
1/4 tsp dijon mustard
Combine all ingredients in a mini food processor and blend well.
The main bowl in the Bentgo Salad Box is where I keep the fresh greens. The sautéed asparagus and broccoli were stored in the large divider. The yellow bell pepper and chopped almonds were stored in the smaller two dividers. There is also a container for the dressing in the middle divider which is the perfect size!
When you are ready to eat, simply toss your veggies, almonds, and dressing in the main section of the salad bowl. Easy as that! I hope you enjoy this salad and much as I do.
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