5 Salad-Making Tips

Even though I provided you with a handy Thanksgiving dinner ‘eat this, not that’ last week; most of us probably ate more than we usually do this past weekend. Don’t worry, it’s just one weekend. Get back on track, and have a salad for lunch a few times this week.

I know, when you hear the word salad, you probably think of a boring lettuce, tomato & cucumber combo that leaves you starving 20 minutes after eating it. It doesn’t have to be like this.

I think there’s a common misconception when it comes to salads: that they can only include vegetables, and that they have to be boring.  

Not the case.

Here’s a little guide to building a nutritious, delicious, filling & interesting salad every time:

1. Start with a leafy green (organic baby spinach, mescaline mix, arugula, kale)

2. Choose 2 raw vegetables of your choice (avocado, bell pepper, cherry tomatoes)

3. Choose a protein (leftover organic roast chicken from dinner, leftover Thanksgiving turkey, beans, boiled egg, falafels)

4. Add one fat or extra (nuts/seeds, feta cheese, sweet potato cubes or dried fruit)

5. Drizzle with homemade dressing (Use a 2:1 oil to vinegar ratio to make a simple homemade dressing. Start with a healthy oil: extra virgin olive oil, avocado oil, hemp/flax oil, sunflower seed oil and a vinegar: balsamic, red wine, white wine, apple cider).

Healthy, Easy, Yummy Time-Saving Tip: instead of dressing I sometimes make a quinoa salad that has dressing mixed in, and add a scoop of that onto my leafy green base with my 2 raw veggies. Usually the quinoa salad has a protein & an extra already in it.

Have a great week!