Spring has sprung and I am excited that it is now officially salad season. If you are like me Winter time means hot foods like curries, soups and roast vegies. When the weather heats up my body craves fresh salads and more raw foods. Not only are salads super nourishing but they are a more sustainable option using seasonal produce that can be purchased from local farmers markets and local growers.
As you all know and have heard me say numerous times “preparation is key.” Take time to pack your lunch the night before to make sure that you are not tempted by office sweets or greasy fast food.
Here is my go to guide to build a yummy salad that will be the envy of those around you.
Grab your Greens.
Greens pack the biggest nutritional punch so make sure that you make this the largest component of your salad.
Choose you favourite green vegetable. Here are some of my favourites:
Make sure that you choose whole grains and beans or legumes to pump up the fibre content of your salad and keep you full for longer.
Grains that get my tick of approval: quinoa, brown rice, Israeli cous cous
Try chickpeas, lentils or black beans. There are so many fantastic beans to try!
Make it a Rainbow
Add colourful vegetables and fruit to give your salad an anti oxidant hit.
Here are some of my favourites:
Add herbs like parsley, coriander and basil
for extra flavour.
Pump up the Protein
I have included my personal favourites like marinated tofu, almonds and mushrooms
Dress It Up
My favourite dressing are oil free and do not contain any hidden nasties. Try some tahini, avocado, lemon juice, balsamic vinegar and dijon mustard
These are just some simple ideas to get your creativity flowing. Remember a salad is as good as you make it……
So choose vegetables and flavours that you like and experiment with different sources of protein and dressings to ensure maximum flavour.
Don’t forget to share your ideas using #poweredbyvegies or send me an email firstname.lastname@example.org