With the warmer weather, there’s no better time to give your oven a rest and enjoy a lighter meal! And what’s better on a warm summer day than a fresh salad? National Salad Month inspires us to create lighter menu items in order to take advantage of the fruits and vegetables that are available at the market or growing in our gardens.
A salad can be a nutrient powerhouse. To boost the nutrition of your salad, think about including color and texture. Start with the greens. Add your favorite veggies for flavor and crunch, and fruit for a touch of sweetness. Beans like garbanzo, black or pinto and lean meats like fish or chicken breast add protein, fiber and flavor. Nuts and seeds also make a terrific topping, adding a little extra crunch.
We came up with some tips for perking up your regular old salad that will leave you feeling full and satisfied:
1. Shake Up Your Lettuce Game: No disrespect to iceberg, but there are oh so many options out there for some tasty greens. Arugula gives a nice peppery bite, kale and other greens are earthy, and baby spinach is oh so tender, you’ll forget you’re eating a salad.
2. Stick to the Season: No good tomatoes around? Try using roasted butternut squash instead. Find what’s in season and build your salad based on those ingredients.
3. Beef Up the Protein and Fiber: Chicken, steak, pork, tuna and tofu all go well dressed up with greens to turn a salad into a full meal. That extra bit of quinoa, brown rice or roasted veggies leftover from last night’s dinner? Toss a handful into your salad!
4. Dress it Up: Dressings don’t have to be complicated. A bit of olive oil and lemon juice shaken up together in a jar works perfectly. But a flavorful dressing can also add that extra zing to any salad.
5. Who Needs Lettuce: Lucky for us, there’s no law that says that that salads need to be made with lettuce. From kelp noodles and quinoa to shaved Brussels sprouts, there are plenty of satisfying salad dishes to be had – without a shred of lettuce to be found.
