How to Build a Tasty and Flavorful Mexican Salad

Written by Erika on Tuesday, 30 September 2014. Posted in Student Life

Being at Trop for almost 5 years… yes five, I have found ways to eat healthy and mix it up each day without going out and spending money that, lets be honest, I don’t have. Some of you might be getting to the point where a PB&J sandwich just isn’t tasting the way it used to or a salad with veggies can seem a bit blah. I have a few hints to help you make each meal healthy with taste to back it up. 

If the Trop Café is serving Mexican that night then that means you can avoid the extra calories in a tortilla or shell bowl and make a delicious Mexican Salad. 

Walk to the salad bar and scope out all the extra veggies and toppings they may have out. Build that salad to your liking. I love to mix the spinach and iceberg lettuce to add some extra nutrition with some crunch. 

See if you can get some chicken or beef for you salad. Once you’ve got your protein go find some fiber… maybe black beans or peppers.

Go to the condiments area and scoop up some freshly made pico de gallo and guacamole. You can even ask a Bon Appetit employee to see if they have extra avocado in the back. Sprinkle a little bit of cheese and there you go. Sometimes they even have feta in the salad bar section to make it a little more fancy. 

No need for dressing since the pico de gallo serves as a substitute. 

If you need a little extra flavor, get some BBQ sauce and make your very own Chicken or Beef Mexican Salad!

Something that helps me get my 64 ounces of water a day is to drink a cup before I eat and a cup after I eat. Leaves me feeling full and hydrated. Especially when its nice and hot outside. 

That’s just one of my favorite salads to make in the Tropicana Café… stay tuned for more delicious combinations and more fun facts about this amazing place we call home, Santa Barbara! 

xox erika  

 

About the Author

Erika

Erika

Erika Bellitt is the Tutoring and Courtesy Patrol Coordinator. She has been in the Trop family for 5 years and will be graduating from UCSB in 2015. 

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