How to make the perfect salad

Baby spinach, baby kale, zucchini, red peppers, avocado, celery, cherry tomatoes, hard boiled eggs, goats milk cheese crumbles
Baby spinach, baby kale, zucchini, red peppers, cabbage, avocado, celery, cherry tomatoes, hard boiled eggs, goats milk cheese crumbles dressing: olive oil, apple vinegar, lemon, garlic

Here’s my secret for making the perfect salad:

1. fresh lettuce

2. lots of green things

3. tomatoes

3. something crunchy (peppers, celery, cabbage, cucumbers)

4. something creamy (avocado, hummus, goats cheese/chevre)

5. a protein (eggs, legumes, chicken, tuna or other lean meat, grilled tofu)

6. something with “good fats” (avocado, nuts)

7. something fruity (craisins, figs, apples, pears, raspberries)

8. lots of olive-oil-and-vinegar-based dressing

I can’t stand store-made dressings. I used them for so long because it was convenient. It seemed like too much work to make your own. But now I can do it quickly and it’s easy. I rely on 2 super-simple dressings:

1. Olive oil, balsamic, dijon, salt & pepper. (I used to add honey, but cut that out)

2. Olive oil, lemon, grated garlic, salt & pepper.

I’m thinking of adding one more this summer:

3. Buttermilk, homemade mayo, apple vinegar, fresh herbs, salt & pepper

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