A Speedy Salad Recipe: Spinach and Red Bean Salad with Herbes de Provence

I’ve been all about the fast meals lately because I have been so crazy busy! I ate this salad for a late lunch after having a tall glass of juice. The juice was made of freshly juiced oranges and coconut water, and if you were wondering, it was amazing!

The formula for this salad is straight-forward: bed of greens, any combination of vegetables, beans, and herbs de provence dressing. There are always different theories on how to get past that afternoon slump: a nap, eat some protein (trail mix!), carbs (carbs, carbs), light exercise/break from the computer. Well, I can say that I have had moderate success with all of these at different points in my life, but my go-to afternoon lift is most definitely greens. Juices and smoothies work well, but big salads are my preference. Sometimes I munch on my greens while I’m preparing the rest of the ingredients and can already feel some new energy circulating.

Spinach and Red Bean Salad with Herbes de Provence

serves 1

for the salad:
a few handfuls of greens
1/3 cup sliced cucumbers
1 stalk of celery, chopped
1/4 red bell pepper, chopped
1/2 cup red (kidney) beans

juice of 1 lemon
1 Tbsp of flax oil
splash of raw coconut aminos or tamari
1/2 tsp of herbes de provence

-Prep your salad ingredients and arrange them in a bowl.
-Whisk the dressing ingredients and pour over the salad.


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