August 10, 2017

We love upgrading simple salads with interesting ingredients that elevate our greens and deliver tons of nutrients too. Example A: This green bean and baby arugula salad that’s made with all kinds of vitamin-rich veggies, as well as satiating additions like a better-for-you buttermilk herb dressing, a hard-boiled egg, and roasted sunflower seeds. 

In this video, we’ll show you how to make the balanced meal that’s perfect for a weekday lunch or quickie dinner. The instructions? Toss the ingredients in a bowl. That’s it. (Yes, really.) 

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Luckily the health benefits the ingredients deliver aren’t as spare. Take arugula, for example. The leafy green, which comes from the same family as broccoli, kale, and Brussels sprouts, packs a savory bite and also contains vitamins A and C. 

Green beans, celery, corn, and tomatoes add veggie versatility to your bowl. The beans are high in fiber, while tomatoes contain lycopene, which is thought to protect against heart disease, cancer, and stroke. Celery adds low-calorie crunch and corn offers a hit of sweetness. 

Before you dig in, top the dish with three sources of protein and healthy fats: our very own (healthier!) buttermilk dressing, crispy oven-roasted sunflower seeds, and a hard-cooked egg. Fun fact: The sunflower seeds are high in folate, which promotes blood health. 

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P.S. Don’t be concerned about this salad’s calorie count. The entire dish will only cost you 311 calories. Pair it with a slice of 100% whole-wheat bread to round out the satisfying meal. Between the bread, the mixed greens, the colorful veggies, and the filling toppings like egg and seeds, you’ll get a balance of protein, healthy fats, and good carbs. 

Hungry? We don’t blame you. Watch the video above to see just how simply you can mix up this super green salad at home.