Salads Fit For A Meal
Including salads into my daily rotation is a necessity, and getting in the kitchen to build my masterpiece is something I truly enjoy. I'm not talking about a side salad of watery iceberg lettuce and some tomato, but a hearty meal sized creation filled with healthy fats, protein, and veggies.
Virtually any leafy green can be used. I love organic baby greens as a go to, but often use robust leaves like kale, chard, or spinach because they are sturdy and can hold up to additions such as roasted vegetables. Shredded purple or green cabbage can be used as well!
The dressing can make or break a salad. Nobody wants to eat dry lettuce or one that is drowning in oil. There are wonderful natural dressings available to buy, but making your own couldn't be easier. Try mashing a ripe avocado with a squeeze of lemon into your greens or make a simple vinaigrette of balsamic vinegar, honey, dijon mustard, and olive oil.
Include healthy fats to make it satisfying, and to improve the absorption of fat soluble vitamins such as A and K. Choose nuts, seeds, tahini or avocado over dairy based dressings that are usually very high in saturated fat and calories.
Lean protein such as grilled fish, chicken, beans or tofu give staying power to keep you feeling fuller longer. If you find yourself getting hungry soon after eating a salad add additional protein to boost satiety.
Add toppings such as raw or roasted vegetables, pomegranate seeds, cooked quinoa, dried cranberries or citrus. A creamy dollop of hummus is nice too! You're only limited by your imagination in how you "dress up" your salad.
My one rule is to make it abundant, and beautiful. Always keep your favorites ingredients on hand to create salad art anytime!