This article is written by a student writer from the Spoon University at UC Berkeley chapter.

It happens to the best of us: those days you come home with both your jaw and fists clenched tightly. Maybe the car behind you honked incessantly when you didn’t accelerate the moment the stoplight turned green; the mailman tossed your fragile package into your bushes; the lady at the checkout line called you “a grandma” for counting out exact change. Whatever the case, it feels pretty rotten to come home with heaps of negative energy churning inside you. Instead of biting off your roommate’s head the moment you walk through the door, take out your anger on some fresh vegetables and chop those suckers to bits. Then, wouldn’t you know it, you have a wonderful chopped salad to enjoy. Day transformed.

Photo by Elizabeth Layman

Medium

Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes

Servings: 5-6

Ingredients:
¾ head lettuce (red or green)
½ head kale
1 tomato
1 avocado
3 medium sized carrots
2 celery stalks
¼ block cheese (I used Cheddarella)
3 eggs

Directions:
1. Put water in a small pan over medium heat. Gently drop in eggs. Let water boil for 5 minutes. Remove eggs from hot water and place in cold water while preparing veggies.