I. Hate. Salad. Or at least, that’s what I used to tell myself. I was convinced that I never felt full after eating just a salad. I thought that I needed to have “real food” to feel full (a.k.a sandwiches, pasta or lots of rice). I was convinced that I had to feel completely stuffed after every meal to feel content. Thank goodness those days are far behind me.
Since beginning my healthy eating journey, I’ve learnt to play around with lean proteins, complex carbohydrates and healthy fats to create wholesome salads that my digestive system and taste buds love. I’ve learnt not to dismiss healthy types of food purely because of its taste. For example, I’m not a huge fan of kale but to ensure I’m not missing out on its valuable nutrients, I sneak it into fruity smoothies so I can’t even taste it.
After making a commitment to eating better and a few flavour experiments in the kitchen, I’ve found quite a few salad recipes that I now consider among some of my favourite meals. I try to add at least one to my Meal Prep plan each week because they’re all super balanced, nutritious, low-calorie meals. And this Bruschetta salad is definitely up there. If you’re looking for a little more protein, try adding half a cup of roasted chickpeas or some poached chicken breast.
I’d always loved the fresh and zingy flavour that traditional bruschetta had to offer. But when I realised my gut wasn’t a fan of copious amounts of crusty white bread, I was determined to find another way to enjoy this flavour-filled salad. So now, instead of eating just a spoonful of vegetables on a slice of bread, I have a whole bowl of salad with a slice of crusty bread on the side. Not only does this make the meal lower in calories and carbohydrates, but you’re eating more vegetables – win-win!
This zingy, fresh and vegan Bruschetta salad recipe is perfect for lunch, dinner or even as a side for entertaining.
- 1 tomato, diced
- 1/2 red onion, diced
- 1/2 cup basil leaves, torn
- 2 cups baby spinach leaves
- 1 Tbsp toasted pine nuts
- 1 Tbsp balsamic vinegar
- 1 Tbsp extra virgin olive oil
- 1/2 clove garlic, crushed (optional)
- Place diced tomato, diced onion, basil leaves and baby spinach in a bowl and stir until combined.
- In a separate bowl, cup or container, stir together olive oil and balsamic vinegar until combined. Optionally add crushed garlic.
- Add dressing to salad and stir until evenly coated.
- Top with toasted pine nuts.
- To prepare this recipe for meal prep or for more people, multiply ingredients amounts by how many you need.