Add color, texture, and nutrients to your salad with red cabbages, sprouts, beets, avocados, carrots, peppers, kale, leafy greens, etc. Dice and store veggies in advance and use pre-washed greens to cut down on prep time. Recycle protein from dinner leftovers (grilled chicken or steak) as toppings for the salad. Add fat-rich avocados, olive oil, and nuts to absorb nutrients.
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