This week I’m bringing you a revision of one of my very first blog posts. Nutrition has evolved over the last 5 years since the original post was written, and so have the tips in this post! I hope you enjoy!

building a healthy salad

How many times have you said the words “Oh, I’ll be good, I’ll just have a salad”?  You may have even done so this week!  (If so, check out this post on why you’re not “good” if you have a salad!) When you do order salad, though, are you really aware of what you’re ordering (or putting) on it, or does it get a halo just because it comes on a bed of lettuce?

Well, I come bearing bad news … so many restaurant salads that we choose in order to be “healthy” are actually quite the opposite.  Restaurants tend to pile on the unhealthy ingredients to make salads taste like comfort food (and maybe, because serving a variety of chopped, fresh produce on your salad is more expensive, and more time consuming, for them?).  Salad portions have gotten so out of hand at many popular chains, in fact, that there are a plethora of articles by popular magazines and websites calling out the worst culprits.

I also come bearing good news, though.  There is a way to order (or make) a healthy salad that won’t burst your calorie budget, but will keep you satisfied and full of energy until your next meal.  When I’m ordering (or making) salads, I try to follow these five easy steps:

  1. Choose a healthy dressing.
    Many restaurant dressings load up to 600 calories in their so-called “portions” – that’s enough for an entire meal, before you even take a bite!  Avoid words like “creamy” or “cheesy” (think: ranch, bleu cheese, Thousand Island), which are the worst culprits.  Instead, choose dressings that are more translucent, like a balsamic vinaigrette or a light Italian.  Even “safe”-sounding dressings (like raspberry vinaigrette) can be loaded with sugar and calories, so use sparingly or, even better, go for balsamic vinegar and a sprinkle of olive oil.  You can also be creative with healthier condiments – just today, when I grabbed a salad in the airport and wasn’t satisfied with their choice of dressing (Buttermilk Ranch or Buttermilk Ranch!), I asked for a few packets of mustard and squeezed it on. Now this isn’t to say all ranch is bad- quite the contrary! I just don’t like all the chemicals in many of the ranch dressings on the shelf. Try Tessamae’s dressings– so many options, and the ingredient lists are squeaky clean! Hummus also makes a great alternative dressing!building a healthy salad

  2. Add unlimited veggies…
    …as long as they’re raw, steamed, boiled, baked, or grilled (rather than fried or sautéed).  This is the best way to pack in a ton of flavor and make your salad really exciting.  Step out of the proverbial box of celery and carrots, and add beets, bell peppers, cucumbers, cherry tomatoes, snap peas or snow peas, any type of sprouts, broccoli, mushrooms, or fruit!  Whenever I’m roasting vegetables for dinner (which is pretty much every night I’m at home!), I always make a few extra to dump on a salad for the next day – they’re delicious hot or cold!  You can be heavy-handed with your veggies … many health bloggers I follow call them “Hugh Jass” salads (say it out loud), and I’m certainly a fan of eating as many veggies as I can.building healthy salads

  3. Pick one or two healthy fats.
    Research has shown that your body can absorb the nutrients in a salad full of raw vegetables better with the help of some fat, so I’m not saying you need to go for veggies alone.  But that restaurant salad with mounds of cheese, avocados, bacon, croutons, tortilla strips AND ranch dressing may be a little over the top!  Based on the veggies I’m including, I like to choose one or two healthy fats. Avocado is available just about everywhere, and nuts like almonds or sunflower seeds, or even some cheese (if you tolerate dairy) are great options too.

  4. Include some lean protein.
    Protein and fat are the keys to keeping you full until your next meal.  When ordering at restaurants, it’s usually easy to include grilled chicken, shrimp, or salmon, tofu, chickpeas or beans, or a hard boiled egg.  Just be sure your protein isn’t labeled “fried,” “crispy,” or “crunchy,” and you’re well on your way.building a healthy salad

  5. Pick one extra
    Things like tortilla chips, croutons, or dried cranberries can go a long way to help your salad feel less like “diet food,” but like most things, they are best in moderation. Look at the other ingredients in your salad and choose one fun extra topping that will take it the extra flavor-mile!

Using these five tips, I’m confident you can create a healthy and delicious salad that will keep you full and energized. Maybe soon I’ll put together a healthy recipe roundup?

Tell me in the comments … do you have any additional healthy salad tips?  What’s your favorite salad topping?

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1 Comment

  1. Victoria on June 19, 2018 at 8:00 am

    I’ve been making these “Megan” salads for about six months now, and I always look forward to the day’s combination, depending on what I have on hand: asparagus, fennel, cucumber, peas. I add a healthy fat, a lean protein, and something on top for crunch and interest, usually nuts or seeds. Oil and vinegar, salt and pepper, and I am very satisfied all the way until dinner!

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