Salad Making Tips

If your New Year’s Resolution to “eat more vegetables” is proving to be more difficult than you thought, don’t worry. These salad-making tips will help you get back on track with your resolution in no time!

I know, when you hear the word salad, you probably think of a boring lettuce, tomato and 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 and 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

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

4. Add one fat or extra (avocado, nuts/seeds, feta cheese 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 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 and an extra already in it.



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