3 Tips For Making Killer Salads
Throwing a salad together seems simple enough…but does simple mean boring?
Salad generally isn’t something we search around to find new recipes for — it’s usually the same old routine, which can indeed become drab.
But guess what? It doesn’t have to be that way. (Whew)
It’s time to mix things up and make salads exciting, delicious and something you crave…and once you get creative and find your flow, this will undoubtedly be the case!
I certainly don’t have to convince you that salads are good for you. Salads generously provide you a healthy helping of nutrient-packed greens, nourishing raw veggies and an extra pep in your step afterwards.
With so many perks all in one bowl, it’s time to re-kindle your relationship with salads and get them back on your plate.
Here are 3 tips for making killer salads that you will long for:
Use ingredients that are fresh and in season. Take a trip to the Farmers Market or your local healthy grocery store to pick up some local, fresh and in season produce…your taste buds will thank you.
Mix it up. Get creative with your ingredients and play with mixing textures. Combining raw veggies with one cooked veggie can really take it up a notch. For example, roasting some broccoli, mushrooms or onions to add to your salad will add an interesting and delicious element to your plate. Do you already have some ideas brewing? Don’t forget the fruit! Adding berries to a summer salad is refreshing and quenches that taste for something sweet.
Spin your greens. After you wash your greens, spinning them dry will help them not become soggy or too wet to absorb your ingredients and dressing. So break out that Salad Spinner and spin away!
I’d like to share a salad recipe I make a lot myself. It is a quick, healthy and delicious meal on its own.
Salad of buckwheat and potatoes
100 grams dry buckwheat (or use quinoa)
10 small potatoes
200 grams sugar snaps
1 avocado
4 spring onions
Arugula (or use any other fresh herbs)
Rinse the buckwheat or quinoa well and cook in twice the amount of water for 12-15 minutes. Add some garlic, turmeric, black pepper and a teaspoon of olive oil to the water.
Cook the potatoes and the sugar snaps until just tender. Let cool off.
Cut the avocado and spring onions in pieces.
Cut the cooked potatoes in half.
Mix the sugar snaps, avocado, spring onions and arugula (or herbs) with the potatoes and the buckwheat (or quinoa) and season with some salt and black pepper.
I prefer this salad with just a bit of good quality olive oil.
What are you inspired to throw in your next salad? Leave a comment below and tell me what you’re ‘cookin’ up!
I know you’ll want something special to put atop that delectable salad in your near future, so I’ve included one of my favorite easy, homemade salad dressing recipes for you below. Enjoy!
Homemade Balsamic Vinaigrette
Olive oil -- 1/2 cup
Balsamic Vinegar -- 1/3 cup
Dijon Mustard -- 1⁄2 teaspoon
1 clove garlic, minced
Basil -- 1⁄2 teaspoon
Salt and Pepper, to taste
Combine in jar with lid, shake and store.
Enjoy!
