photo by Aaron Tran

Sometimes it seems like we’ve done everything we could’ve possibly thought of to eat healthier. It gets boring, and it can get that way really quickly. I’ve had days where I’ve felt like running to the closest Wendy’s to throw my face into a bag of fries. Well, it doesn’t have to be that way. Through lots of experimentation and tasting, I’ve found many different ways to make a salad a meal to look forward to.

Making a salad is similar to making a sandwich. Without greens, a salad can’t be a salad, just as a sandwich cannot be a sandwich without the bread. You then need your protein, and additional add-ins to make the most of your time spent eating it. Here’s a list of options for each category that I definitely recommend adding to salad, even down to the dressing.

Greens:

• Mesculin/baby spring mix
• Baby spinach
• Arugula
• Baby bok choy
• Kale
• Romaine/red leaf lettuce
• Cucumber slices

Proteins:

• Cooked quinoa, cooled
• Pan-fried tofu
• Grilled or pan-seared chicken
• Seared or smoked salmon
• Couscous
• Chick peas/garbanzo beans

Texturizers/Flavorizers:

• Flavored/roasted almonds
• Pine nuts, walnuts, pistachios
• Diced red/yellow/orange bell pepper, raw
• Raisins or dried fruit/berries
• Mandarin/clementine segments
• Pomegranate arils
• Crumbled feta cheese

Dressing (recipes):

Lemon and Olive Oil: Combine ½ cup olive oil, juice of one lemon, ¼ tsp. garlic powder, and a pinch of salt and pepper into an airtight container and shake until combined.

Soy-Sesame: Combine ¼ cup soy sauce, ¼ cup vinegar (white or rice), 1 tbsp. sesame oil, and 1 tbsp. honey in an airtight container and shake until combined and honey is dissolved.

Pomegranate Vinaigrette: Combine ½ cup of pomegranate juice, ¼ cup red wine vinegar, 2 tbsp. honey, and ½ cup olive oil into an airtight container and shake until honey is dissolved.

My advice is to never stop experimenting. If you’re ever curious, I say try it. You never know until you do. It is all ultimately up to you. Happy eating!