While I was abroad in London last Fall I lived in a 12 girl flat which contained only two small refrigerators. This made it extremely difficult to store food with such limited space. Combined with the smaller amount of preservatives in food in the UK, I found myself shopping for produce every several days. My go-to dinner quickly became a loaded spinach salad. All I needed was spinach and a few other fruits or veggies that I had on hand. Most of the time I would also add a protein- chicken, fish, or smoked salmon. Being in Miami with so much to do and so little time makes the everything-but-the-kitchen-sink salad ideal for nights when I’m too tired to cook much but still want a healthy serving of colorful fruits and veggies.
This salad included spinach, kale, tomatoes, carrots, yellow bell peppers, sliced mangos, craisins, feta cheese, two soft boiled eggs, and a yuzu citrus dressing. The hearty texture and chewiness of the kale makes this meal one that is filling, but also ideal for the health conscious eater.
