Get Stir-Crazy during National Salad Week

National Salad Week is next week! Salad makes a great meal on a hot summer day. Any way you toss it, a salad is always a great option as a meal or even as a side dish. So to celebrate this foodie holiday I encourage you to whip up some fancy salad creations this week. You can add a punch to your salad by getting creative with different combinations of fruits and vegetables, lean proteins, nuts and seeds, and some healthy homemade toppings and dressings.

Salad Tips

Grow your own greens! Salad greens are easy to grow in your home garden.

Use dark leafy greens as your salad base for a good source of vitamins A and C, iron, folic acid, and calcium.

Many other lettuces and salad greens such as kale, spinach, arugula, and romaine can add a new depth of flavor and nutrients to meals. These greens will add a bite to your salad that you never knew you were missing!

Make your salad as colorful as possible. Add shredded carrots, cucumbers, peppers, onions, berries, etc. The more color the better!

Amp up the taste of salad by adding herbs. Chopped basil leaves, fresh dill or minced parsley will go great in your salad.

Add protein on top! Chicken, tuna, salmon, steak, hard-boiled eggs and beans all taste great on salads. Pick whichever protein is your favorite and add to your next salad.

Keep the salad leaves crisp by dressing them lightly. Avoid storing your salad dressed, as it will become soggy.

Try different oils and vinegars for your vinaigrette such as red wine vinegar, balsamic vinegar, apple cider vinegar, sesame oil, etc.

Add lemon juice or any citrus fruit to give your salad a twist.

Greek yogurt can act as a great base for any salad with its creamy texture, and it’s a good source of protein!

“Other” Salads

I’m sure when you think of salads, you think of a bed of lettuce. But, that doesn’t have to be the case. Try enjoying some of these salads as meals or side dishes.

Tomato and mozzarella salad – dress in balsamic vinaigrette for the perfect appetizer or side dish.
Black bean and rice salad – cook the beans and mix in with brown rice or quinoa. Add peppers, onions, avocado and walnuts. Dress with a lemon zest or olive oil to keep it light.
Squash and orzo salad – sauté zucchini, squash and scallions until they’re tender. Mix with cooked orzo, parsley, feta cheese, salt and pepper.

You can enjoy salad anytime of the year but summer time is the best time to enjoy because salad is so refreshing, and you can make a different salad EVERY DAY! Be sure to always wash your produce before eating, cut away damaged or bruised areas of fruits and vegetables and don’t leave salad out in the heat because bacteria can form.

Your turn to take action: Try a different salad every night this week! Let me know what salads you try in the comments below.