Updated: Jan 22
Take advantage of the the two ingredients that are at their freshest and most plentiful in winter: citrus fruits and leafy greens. Salads are my goto for lunch and by substituting a few ingredients each day, it never gets boring.
Lettuce, arugula, kale, and spinach are all available washed and ready in every produce section. Even farmers markets sell bags of ready-to-eat micro greens that will last a week.
Oranges, grapefruits, lemons, and limes are available almost year round, but you'll find the most varieties December through March. Look for Minneolas, Cara Caras, Clementines, Satsumas, Honeybelles, Blood Oranges, Meyer lemons, and Ruby Red grapefruits.
The basic formula is this:
Fresh greens: Arugula, baby spinach, leaf lettuce, microgreens
Fresh Citrus: orange or grapefruit segments
Dried fruit: Zante currants, Sultana raisins,
Golden Seedless, cranberries, minced candied orange peel or ginger (my favorite!)
Toasted nuts: Pecans, almonds, walnuts, pine nuts, pistachios
Cheese: Shaved parmesan, blue, feta, goat
Keep all these things on hand so it's easy to pull them out and assemble a salad in a few minutes. Store ingredients like toasted nuts, raisins, dried cranberries, and candied ginger and in small clear glass mason or Weck jars so they're easy to find on the shelf. Add some crackers, avocado toast, or crusty bread with olive oil for dipping and you have a healthy and satisfying lunch.
Ruby Red grapefruit, spinach, shaved parmesan, pistachios