Eating a salad is one of the easiest ways to pack a meal full of vegetables, healthy fats and lean proteins all in one bowl. Read on to learn more!
I eat some type of salad nearly every day. It’s a go-to staple I really look forward to, and I love mixing it up. Some days I toss greens with pico de gallo, black beans, and guacamole, others involve grilled veggies, quinoa, and almonds, or roasted chickpeas and olive tapenade.
I enjoy creating new combinations, and to do so without throwing my meal off balance, I use a mix-and-match philosophy: I start with a greens and veggie base, add a lean protein, choose a good-for-you fat, include a small portion of healthy starch, season, and commence crunching.
When I talk to my clients about how they build salads, I often find that they’re doubling up in some areas, and missing out in others; and those imbalances can either prevent a salad from being slimming, or lead to missing out on key nutrients. Here are some common salad-building blunders…
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