We both know the answer to that rhetorical question.
I like to say salads should be sassy and satisfying– have some sass from all the flavors and be satisfying from the crunch (fiber) of the veggies and filling lean protein.
*Note: If you’re visiting KISS in the Kitchen because the USAA Cooking Demonstration, it’s so nice to meet you :). Thank you for stopping by!*
Step 1: Choose a generous bed of greens- at least 3 cups. Spinach, kale, field greens and romaine are all excellent choices. Keep the ‘berg to a minimum; the greener the better!
Step 2: LOAD up on veggies- think COLOR and CRUNCH. Carrots, cucumbers, bell peppers, broccoli, cauliflower, jicama- the more the merrier. Good rule of thumb- choose at least 3 different colors from veggies.
Step 3: Add 1-2 fruits. Fresh sliced apples, pears, oranges, berries, pomegranate seeds and fresh medjool dates are perfect sweet additions.
Step 4: Choose only 1-2 of the high fat “extras”. Avocados, nuts, seeds, and olives may be packed with heart healthy fats, but we don’t need all 4 of those. Cheese has protein, but include it as one of these “extras”.
Step 5: Top with at least 3oz of lean protein! Chicken breast, lean beef, tuna, or tofu will make your salad more sustaining (and delicious!).