Lettuce

Salmon Salad 

Base: Baby Spinach & Arugula

Toppings: Avocado, Salmon Burger, Grilled tomatoes & red onion

Dressed with Lemon Juice 

So this may seem super fancy and all because it has salmon, but I swear it's not.   It's practically effortless. Here's the story, so my amazing roommate (Hi Lizzy!) found these delicious salmon burgers and of course I fell in love.  They are so easy to make because...drum roll please...they are frozen!! All you have to do is buy the frozen salmon burger, pop it on the stove for 5 minutes, and vwa-lah you've got yourself a Wild Alaskan Salamon burger. 

Lettuce Wrap Things Up 

Base: Avocado, Chickpeas, Crushed Red Pepper, Italian and Basil Seasoning

Topping: Tomatoes, Arugula & Spinach, and Feta 

Dressed in a little Lemon Juice.

This is currently my favorite lunch and super easy to make.  First, combine all the base ingredients in a bowl. (I smush the avocado and chickpeas together, but you can skip this step). Second, I spread the base mixture on a tortilla, add the toppings, and (of course) wrap it all up! 

Santa Fe Salad 

Base: Romaine Lettuce 

Toppings: avocado, tomatoes, grilled chicken, parmesan/cheddar cheese, and crispy onions

Dressed with lime juice, chipotle vinaigrette, and/or tex mex ranch

Roots Bowl: Mayweather with Barbecue Tofu

Base: Kale 

Toppings: tofu, bulgur, beets, sweet potatoes, red onion, goat cheese, avocado, and cranberries 

Dressed with Pesto Vinaigrette and Lemon.  

If you go to UVA you know that Roots is everyone's favorite place.  Call me basic, but I get the Mayweather every time! It is just so freaking good I never want to branch out. 

http://www.rootsnaturalkitchen.com/ 

Cinnamon Latte & Cranberry Kale Salad 

Salad: 

Base: kale, cabbage, and brussel sprouts. 

Toppings: cranberries, sunflower seeds, and a creamy lemon poppy seed dressing.

Latte: 

Almond/coconut milk, espresso, and sprinkled with cinnamon.