I feel like I’ve been totally slacking on my dinner game this summer. It’s just been so…hot…and I’ve been so…busy. My weekly meal prep has been a life-saver in being able to assemble healthy, tasty meals in no time flat, but some nights when I get home, all I want to do is throw stuff in a bowl over greens and call it a done deal. My fridge has basically just been serving as my personal salad bar this summer.
Salad may sound insubstantial, but it’s actually really easy to make it a balanced meal. Here’s how:
*Start with greens and veggies
This summer I am all about arugula. A few of my favorite veggie add-ins are heirloom tomato, thin-sliced cucumber, and steamed or roasted summer squash. I’m also really digging shredded red cabbage.
*Pick a protein
Meat, fish, eggs, beans, nuts, cheese, tofu, tempeh, seitan—whatever floats your boat!
* Choose a healthy fat
Olive oil, avocado, and nuts and seeds all provide healthy fats—just be sure to keep portions on the smaller side. A little goes a long way.
*Don’t be afraid of carbs
1/4 to a 1/2 cup serving of grains like wheat berries, rice, and quinoa are just a few of the many ways to add staying power to your meal. A few other ideas are beans and roasted squash or sweet potatoes. Of course, there’s no rule that says you have to have carbs with your salad—fiber-rich fruit as dessert is always an option too ; )
*Easy on the “extras”
Dried fruit, cheese, croutons, and other garnishes can add up—pick one higher-calorie item and enjoy. You can always have th either one next time…
What’s your favorite salad combo?
Hungry for more?
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