Tired of eating the same salad, day after day? Hit up your supermarket or farmers’ market for some new, seasonal ingredients. Getting creative with new flavors and textures is also a great way to sneak extra nutrients into your salad.* Skip the iceberg lettuce and choose more nutrient-dense greens, such as baby spinach, romaine, arugula, or a spring mix like mesclun.
* Take advantage of your barbecue and grill eggplant, artichokes, squash, fennel, or shiitake mushrooms with a basting of herb-infused extra-virgin olive oil.
* Add sliced avocado or olives for a touch of heart-healthy monounsaturated fat. You can also slice up a hard-boiled egg and use some cornichons or anchovies as an alternative for olives.
* Toss in grilled salmon, shrimp, or even tofu, rather than grilled chicken.
* Top with a few chopped pecans or almonds, or a handful of sunflower seeds, instead of buttery white-bread croutons.
* Make your own salad dressing with a mix of extra-virgin olive oil, Dijon mustard, balsamic vinegar, garlic, salt, freshly ground black pepper, and fresh herbs. Trying a new store-bought dressing is fine, too, as long as it doesn’t contain more than 3 grams of sugar per 2-tablespoon serving.
source: SouthBeach
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