Salad variations could be the type of greens used, for mixing greens. If you use Lettuce for every salad, you'll want to add a variety of fruit and vegetable toppings for different days. I find that a simple salad of lettuce, cucumber, tomato, and avocado will never go wrong, so this is usually the salad I stick to.
I eat a variety of salads, though, including making Salad NOODLES with the Spirooli spiralizer. The spiralizer turns a Zucchini into spaghetti noodles in a flash. Many other vegetables can be turned into noodles, like carrots, cucumbers, butternut squash, sweet potatoes.
You may have seen my Noodle salads in past posts. Here I show you some of the salads I've been eating this week.
The first picture I used a homemade cashew cream for the salad dressing, which was cashews blended with water, nutritional yeast, and spices. The Zucchini noodles were tossed with green leaf lettuce, red pepper, and tomatoes with the cashew cream.
I'm using the same recipe for this salad, but I added avocado and sesame seeds as well. This salad was SO good!
In this salad I added cucumber. I was able to store the cashew cream for days, so I was able to use a dollop of the mixture for a weeks worth of salads. In the last photo I made lettuce wraps with the cashew cream and vegetable toppings.