I love holidays- family and friends coming together to celebrate around a traditional holiday meal. I try to eat healthy and clean 80-90% of the time…but the holidays fall into that other 10-20%. That doesn’t mean I’m eating junk- I am mindful when preparing my plate, always loading up on a ton of veggies and trying not to eat a whole plate of mashed potatoes (but the struggle is real). My point is: I’m not skipping out on traditional dishes I love because they don’t fit into my healthy eating plan. Staying healthy for the holidays for me mostly means exercising good portion control and not stuffing my face. It also means eating really clean the days before and after the holiday, as well as sticking to my regular workout schedule (with my off day being the holiday). I created this holiday detox salad that is filled with superfoods to eat for lunch the days surrounding Thanksgiving. It’s so quick to make- so it’s perfect for when you are totally sick of cooking. The simple salad consists of kale, blueberries, cucumbers, and slivered almonds and is topped with a quick lemon vinaigrette. You can add ¼ cup of cooked quinoa to the salad for more staying power, if desired. It’s light and refreshing and absolutely perfect as a post-holiday lunch!
For the Salad:
2 cups kale, chopped
¼ cup cucumber, chopped
¼ cup blueberries
1 tablespoon slivered almonds
For the Lemon Vinaigrette:
1 tablespoon fresh-squeezed lemon juice
1 tablespoon extra virgin olive oil
½ teaspoon agave nectar or honey
salt and pepper, to taste
Combine all salad ingredients in a large bowl. Wisk dressing ingredients together in a small bowl and pour over the salad. Toss to coat. Enjoy!
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.