One of my favorite things about eating lots of vegetables is that you can eat so many of them, with basically zero consequences.
A little background: I don’t know where or why this came from – some of it is definitely my habit of running long distances, but it’s even when I’m not working out that much. I am just a very hungry person. Unless I’m sick, I will basically never skip a meal. In fact, I’ll eat big meals, three times a day, plus snacks. I finish other people’s food when we are out. I will literally never order the “half” portion of something at a restaurant. Unless it’s half a pizza and I’m not sharing.
As I’m writing this, in fact, I’m thinking about how starving I am. It’s 4:30 :/ Thanks, half marathon training.
All that is to say, I love eating vegetables because they taste good, are healthy, are environmentally friendly, etc., but ALSO because I love that I can eat so much of them, volume wise. Ha. If I ate the same volume of pizza that I do of vegetables, I might regret that later.
I made this salad for a post-run lunch over the holidays. It made about 6-7 cups of salad, and we *polished* it off in no time. It turned out great! Crunchy, fresh, tangy and filling. And, a tiny bit of spice, thanks to some Bee Local Hot Honey (use with care! It’s VERY awesomely spicy).
I think we’ll definitely be making this more often. I *love* a good crunchy salad. And as discussed earlier, I love eating large quantities 🙂
- 3/4 cup prepared or leftover rice
- 2-3 oz. raw, sushi grade (best quality!) salmon, cut into small cubes
- 1 tsp minced serrano or jalapeno chile
- 2 green onions, thinly sliced
- 2 kumquats, thinly sliced
- 1 Tbsp chopped nori strips
- 1 Tbsp. soy sauce
- 1 Tbsp. lime juice
- 1 tsp. toasted sesame oil
- Fresh, chopped basil
- sesame seeds for sprinkling
- Stir together salmon, chiles, soy sauce, lime juice and sesame oil.
- Add rice and salmon to a bowl, then top with other ingredients and enjoy!