Recipe of the Month: Happy Summer Salad

Oh man, I’m SO excited!  Memorial Day is finally here, which means we are on the cusp of a 3 day weekend!  Yayayayay!

For a lot of people this 3 day weekend means they will be cooking out, and this can present all sorts of challenges for folks trying to eat for fat loss.  There’s always so much tasty food at cookouts, and no one wants to feel deprived by not eating anything while you’re there.

I know my FAVORITE part of cook-outs are the hot dogs… and potato chips… OH and the beer!

One of my strategies for NOT stuffing my face with hot dogs, chips and beer till I’m full (which is what I really want to do) is to bring something that I know I can eat tons of.  Then I can have plenty of that and piece on the other stuff.

My mentor Jill Coleman (@jillfit – go follow her on Twitter cause she shares tons of good info!) likes to talk about playing “dessert defense” where she brings a fat loss friendly (and tasty) dessert to parties.  I think the principle can be applied to any food, and it works for me so I use it  :)

Today I give you a modified version of a favorite salad from my childhood.  I’m calling it a Happy Summer Salad because, well, my mom usually made it in the summer!  And it tastes good.  And makes my belly happy.  Therefore, Happy Summer Salad.

It makes 8-10 servings, if your portions are on the small side.  If you have dairy issues, use almond cheese (I personally like the Daiya brand) instead of the mozzarella.

Also, this recipe is for a salad as a side dish.  If you want to make it into a main dish, dice 3 cooked chicken breasts, increase the coconut milk to a full can, and now it’s a main dish!

Make it and enjoy!  Then let me know if/how you tweak it :)

Recipe for a Happy Summer Salad

Happy Summer Salad

-1 head cauliflower, grated with biggest holes on box grater
-1 large broccoli crown, diced (you want about a 50/50 mix of broccoli and cauliflower, so you may need a 2nd broccoli crown)
-1/2 medium yellow onion, diced
-1 cup mozzarella cheese or 1 cup Daiya almond cheese mozzarella flavor if you’re watching dairy
-3/4 of a 16oz can light coconut milk
-packet of Hidden Valley ranch dressing seasoning mix

Add the light coconut milk (start with 3/4 of the can) to a large mixing bowl, and stir in the entire packet of ranch seasoning.  Add the remaining ingredients and stir to combine.

The mix should seem “damp” – I’m not using the word “moist” cause I know it freaks some people out… but oops, just said it :D .

Serve immediately, but it’s best if you stick it in the fridge for at least an hour to let the flavors really seep into the veggies :)

Happy Memorial Day!  And don’t forget to thank the men and women who serve our country – the reason for this season ;)

Remember, let me know how you like the Happy Summer Salad!
<3, Lauren