For someone with celiac disease, making a quick lunch isn't as easy as whipping up a sandwich. I always keep these 12 salad ingredients on hand for this very reason. These simple grocery store items offer endless ways to create great salads. I especially love these ingredients because they don't make my salads soggy when I prepare them ahead of time. Here are my go-to items that I keep stocked in my fridge each week for lunches:
• A big box of greens — I prefer arugula
• An English cucumber
• 7 roma tomatoes
• 2 containers of gluten free hummus — my favorite substitute for traditional dressing
• 4 avocados (in a variety of ripeness)
• A bottle of Follow Your Heart Vegan Creamy Garlic sauce — a yummy dressing that doesn't make salad soggy
• A can of tuna
• 2 large organic boneless, skinless chicken breasts — I cook these ahead of time
• A bottle of sriracha sauce (combine with Vegenaise to make this awesome sauce)
• A can of chickpeas — these are great if you want to make your salad vegan
• A bottle of Vegenaise -— perfect for sauces and combining with tuna
• A bag of short grain brown rice — I pre-make 2 cups and keep it in the fridge
I use these 12 ingredients to whip up all kinds of salad bowls — there are literally endless combinations. In the above photo I combined tuna and Vegenaise and threw it on a bed of arugula and topped it with fresh veggies and hummus. For all those who are busy, or at a loss as to how keep lunch time healthy, try experimenting with these 12 grocery store staples to create your own salad bowls.
— The Healthy Celiac
• A big box of greens — I prefer arugula
• An English cucumber
• 7 roma tomatoes
• 2 containers of gluten free hummus — my favorite substitute for traditional dressing
• 4 avocados (in a variety of ripeness)
• A bottle of Follow Your Heart Vegan Creamy Garlic sauce — a yummy dressing that doesn't make salad soggy
• A can of tuna
• 2 large organic boneless, skinless chicken breasts — I cook these ahead of time
• A bottle of sriracha sauce (combine with Vegenaise to make this awesome sauce)
• A can of chickpeas — these are great if you want to make your salad vegan
• A bottle of Vegenaise -— perfect for sauces and combining with tuna
• A bag of short grain brown rice — I pre-make 2 cups and keep it in the fridge
I use these 12 ingredients to whip up all kinds of salad bowls — there are literally endless combinations. In the above photo I combined tuna and Vegenaise and threw it on a bed of arugula and topped it with fresh veggies and hummus. For all those who are busy, or at a loss as to how keep lunch time healthy, try experimenting with these 12 grocery store staples to create your own salad bowls.
— The Healthy Celiac
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