Over the summer months, salads can be the perfect easy-to-prepare meal when you don’t want to even think about turning to oven on. I also pack salads in my lunch for work all the time since they are so versatile. However, if you don’t do a little planning ahead, your salad may not end up being very filling. A satisfying salad must include a good variety of flavors and toppings as well as some healthy fat and protein to keep you full all afternoon. I wanted to share a handy chart for how I create sensational salads. Here are a few things to keep in mind:
- Choose full fat, all-natural dressings. Low fat versions have removed the fat replaced it with sugar. (I’ll take the fat, please!)
- Try chopping a bunch of vegetables on the weekend so your salads are even easier to put together during the week.
- The weekend prep goes for your protein as well. We often make up a large batch of beans for a healthy, high fiber protein for salads.
- Switch up your lettuce! The darker the color of the leaves, the higher it is in phytonutrients, calcium, and vitamins C and A. Also, don’t waste your money on iceberg lettuce as it has little to offer flavor-wise or nutritionally.
- Toss in a few leaves of a strong lettuce such as arugula or sorrel to add a bit more dimension to the flavor of your salad.