If there was a vote to the determine type of meal that lends itself to the Slow Carb Diet the best, I would cast my ballot for salads. The versatility and nutritional content for salads make a hell of a platform to contend with and its not hard to replace croutons and buttermilk based dressing with Slow Carb friendly options that are just as tasty.
My typical salad involves 5 parts: protein (usually grilled), cooked veggies, uncooked veggies, greens, and dressing. When saving leftovers I’ll combine the protein with the cooked veggies in one container and the rest in separate containers. Then when I take it to work I’ll use a large sealable bowl to bring the uncooked veggies and greens, a small microwavable container for the protein and cooked veggies, and the dressing in a small jar. Preparation is as easy as microwaving the small container and combining everything in the large bowl.
This salad was inspired by a recipe for Chicken with Kale Freekeh-Lentil Pilaf from Epicurious which is also a solid Slow Carb option in its own right (minus the Freekeh). The recipe is written for using a grill but you could also bake the chicken and broccoli if that is not an option. Also the inclusion of lemon juice is optional since obviously that would be a Slow Carb no-no but such a small amount doesn’t cause me concern.
A quick and easy kale salad bursting with flavor. The key for the dressing is to use a quality sherry vinegar.
Serves 4-6
