As I posted in my Salad post, my love of salad is pretty extreme. Here is a new love of mine that makes a great lunch! We had left over chili, and I just didn’t want a heavy bowl of chili for lunch, so I used some as a topping for salad. The result is similar to taco salad, but not quite.
I used an artisan salad mix, homemade pico de gallo, a little vegan cheese (due to dairy allergy) and topped it with hot chili. You can add corn chips if you’d like, I used a small handful of Whole Grain Milling Company’s Blue Corn Chips. Use any chili you like, but I like it best if the chili is a little soupier, but sometimes left over chili thickens up, that’s good too, but I don’t think I’d ever eat with canned chili (of course I think canned chili is gross).
One of the hardest things about healthy eating for both us has been finding healthy condiment options. Even things that seem “healthy” are often loaded with sugars and preservatives neither of us need. One of our favorite snacks has always been chips and salsa, and while we try to limit our grains, sometimes we just crave the comfort of a well remembered snack.
In the past, Shar never liked Pico de Gallo because she is not a huge cilantro fan, but Aleesha has always liked it. We decided to try and make our own awhile back and the results were a two thumbs up for both of us. We actually read the ingredients off the back of a store bough package to see if there were any surprise ingredients (there really weren’t) and just went for it.
For this recipe we used:
-2 Ripe Roma Tomatoes
-2 Tbs Chopped Onion (we used red onion)
-1 Tbs Chopped, Fresh Cilantro (you could use more to taste)
-1 Fresh Jalapeno Pepper, Finely Chopped
-1 Clove Garlic Minced or Finely Chopped
The Juice of One Lime
Salt, Pepper, Garlic Powder, Onion Powder, Chill Powder(optional) to taste.
Put it all together and you can eat it right away or let it sit and it is even better! We used a lot of lime juice because we wanted the chili/lime flavor. You might want to use less depending on your tastes.
For chips, we are so lucky to have a local business called Whole Grain Milling Company . They grow and make organic grains within a 20 mile radius of our home. In fact, the chips themselves are cooked about 1/2 mile from our front door! They are honestly the best corn chips we’ve ever had. With Shar’s difficulty digesting grains, if we are going to eat corn, we would rather have locally grown organic. All of their products are top notch though, so if you get a chance, definitely try them!
We also use Pico de Gallo for tacos and salads now, but nothing beats eating it with chips. (I found this great article on Whole Grain Milling Company. Aren’t you jealous now?)
Fun Fact: Did you know that Pico de Gallo is translated as “Beak of the Rooster”? Not sure where that came from, but I can never make it without thinking about it.
Gotta try some, now! Photo-Sharlene
Gotta try some, now! Even though she didn’t want her photo taken Photo-Sharlene
Give this recipe a try and tell us what you think! We have heard some people add cumin or hotter peppers, or even a splash of vinegar. Have fun with it and mix it up!
Once, when I was younger, my dad said “No one really loves salad” and I must have thought “Challenge accepted!”. I usually eat one salad a day and I make a point to make it as close to gourmet as a 16 year old is capable of.
I think one of the best things about salads is your imagination is really the limit to what you can make. I used to like to use a mix of French Dressing and Ranch Dressing and now I don’t eat either, so I go with a primal dressing or make my own vinaigrette. No matter what, I always enjoy a multitude of vegetables, fruits, nuts or meats to make my salad a sustaining meal.
Over the next few weeks, I am going to put together a collection of photos and posts on salads. I hope they will inspire you and help you to see that not only can you love salad, but they can be a healthy and filling meal for you to enjoy.