How to make a beautiful, healthy and delicious salad no matter what you have in the fridge

You already know how important it is to include a salad in your diet every day. But you also want variety, flavor and texture. Here’s a basic salad recipe that you can mix and match with whatever you have in the fridge. All you have to do is follow these simple principles to put it together:

1. Start with some vegetables. Mesclun greens if you like your salad with a bite, iceberg lettuce if you prefer a mild flavor. Warrigal greens, nasturtium leaves, even silver beetroot if you can get your hands on small, tender leaves.

2. Add some raw or lightly steamed vegetables for texture, flavor, and color. Like bell pepper, tomato, mushrooms, green beans, zucchini. Seasonal vegetables will have more flavor. Organic of course for optimal nutrition!

3. Add a protein food: such as boiled egg, tofu, chickpeas or other vegetables, cheese, seafood, cooked chicken, beef, lamb or pork. In winter, make your salad a warm salad by cooking the meat or egg just before assembling the salad. My favorite is the grilled chicken fresh off the barbecue.

4. Add something creamy: like avocado, soft white cheese, cold roasted squash, or boiled potatoes.

5. Add something spicy: like olives or anchovies. Or save the flavor for the dressing.

6. Do you need anything else? Try adding a pinch of toasted almonds, sesame seeds, noodles, or croutons.

7. Make sure the salad is colorful; this makes it more attractive to look at

8. The dressing should be good, so you don’t feel like you’re eating rabbit food. For a basic dressing, use one part vinegar or lemon juice to three parts oil (linseed or olive oil, for example). Add flavorings such as mustard, green herbs, garlic, or chili. Yogurt can make a great salad dressing on its own.

Your salad is now a complete meal. The possibilities are endless: you can change the combination every day and never get bored!

Here are some ideas to get started:

Vegetable medley topped with sliced ​​red peppers, chickpeas and grilled lamb. Use balsamic vinegar in the dressing.

Salmon and potato on vegetables with anchovies and yogurt dressing

· Greek salad: Vegetable salad, tomato, cucumber, feta cheese, olives.

Enjoy!

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