The latest episode of Garner's “#PretendCookingShow" teaches us to make salads that are actually satisfying.
Photo: Gotham/GC Images/Getty Images
Sure, in the beginning of the week, it sounds great to take a big-batch salad to work for lunch—but salad fatigue is totally real, and I've tried so many different things to keep lunch interesting. I was just thinking about meal prepping yet another bowl of tahini- and lemon-dressed greens when I stumbled upon the salad guru I never thought I'd find—Jennifer Garner. (Related: The Healthy Food We Can't Wait to Make from Jennifer Garner's IG Cooking Show)
Jennifer Garner knows a thing or two about keeping meals interesting. When she's not busy running her new baby food brand, the actress and mother of four shares cooking tips as part of her "#PretendCookingShow" series on Instagram. Blessing all those who regularly munch on a bowl of greens for lunch, Garner shared her go-to salad formula that not only tastes delicious but also keeps remarkably well for weekday work lunches.
Jennifer proves, yet again, she's just like us in sharing that her salads were once "limp carrot shavings and too-cold tomatoes." But she's come up with a foolproof method for making salads that are filling, full of texture, and long-lasting (bye, wilted iceberg). (Related: No-Cook Packed Lunch Options That Can Replace Your $20 Salad)
Garner tends to favor seasonal ingredients, but her formula always stays the same: fresh greens, raw vegetables, a mix of grains or a hearty protein, a generous dose of satisfying fats, and just a splash of dressing.
SALAD: used to mean limp carrot shavings and too cold tomatoes. NOW salads are a celebration of what is seasonal and handy. They are also what’s for lunch. Always. #PretendCookingShow #fullepisodeonIGTV! . A blend of greens! Kale Arugula Sweet mix Swiss chard . Veggies! Green beans Broccoli Peppers Shaved Brussels sprouts Roasted sweet potatoes/butternut squash . Fats! Cheese Nuts Avocado . Grains/Protein A big scoop of warm brown rice Chicken Whatever else sounds good. . Dressing of your choice! I use straight olive oil and red wine/balsamic vinegar. . The key for me is to pick a variety of the above and CHOP it up so that you aren’t battling a dinner plate sized honk of lettuce every other bite.
The only thing we can find wrong here is her form—Jen, sweetie, watching you slice that avocado in your palm is making me sweat. Haven't you heard what happened to Joy Behar?!
This story originally appears on CookingLight.com by Zee Krstic.