How to make a salad you actually want to eat!
When putting together a restaurant worthy salad I try to stick to the following:
Start with a generous serving of interesting greens, the darker green the better!
Add some toppings but stick to 3 or 4. Think outside of the veggie box...fruit and fresh herbs add a lot of flavor and color to a salad and a small amount of strongly flavored cheese (if you eat dairy) such as goat or feta also add a lot of depth.
Here are some general guidelines to build a salad you actually want to eat:
Protein, protein, protein! Choose your favorite...steak, chicken, shrimp, salmon, hard boiled eggs, etc. The protein will help fill you up, keep you satiated, and make your salad feel like a meal.
Sprinkle on something crunchy like nuts or seeds to add more texture and bite. You can also make your own homemade croutons by tossing cubes of bread with some olive or avocado oil and some spices, then toast in the oven at 350°F until toasted. This is a great way to use up leftover bread. My new favorite crunchy salad add in is dried chickpeas.
3. Protein, protein, protein! Choose your favorite...steak, chicken, shrimp, salmon, hard boiled eggs, etc. The protein will help fill you up, keep you satiated, and make your salad feel like a meal.
4. Sprinkle on something crunchy like nuts or seeds to add more texture and bite. You can also make your own homemade croutons by tossing cubes of bread with some olive or avocado oil and some spices, then toast in the oven at 350°F until toasted. This is a great way to use up leftover bread. My new favorite crunchy salad add in is dried chickpeas.
5. Finish it off with a high-quality salad dressing. I prefer homemade to control ingredients but when I don’t have the time or energy, I like the Primal Kitchen brand (they also make a good avocado oil mayo too). You also can’t go wrong with some EVOO and balsamic vinegar or lemon juice and S&P to taste.
Don’t be afraid to experiment. Leftovers can take on a whole new life when they get added to a bowl of greens!
Here are some pairing ideas to get you started:
Mixed greens, Blueberries, Feta Cheese, Fresh chives, Chicken, Pumpkin seeds, Maple balsamic vinaigrette
Baby spinach, beets, roasted sweet potato, goat cheese, pecans, steak, balsamic vinaigrette
Romaine, corn, black beans, avocado, pico de gallo or salsa, shrimp, a few crushed tortilla chips, cilantro ranch
Mixed greens, pea pods, carrots, shredded cabbage, chicken, chopped peanuts, sesame ginger
Romaine, red pepper, cucumber, cherry tomatoes, hard boiled egg, deli ham or turkey, sunflower seeds, honey mustard