Craveable, Colorful, and Satisfying Salads

Tip 1: Prep AheadOne of the most daunting parts of making a salad is the rinsing and chopping of everything. One way to take that out of the equation is to rinse and dry everything right after you get it from the grocery store.

Tip 2: Choose Your Base Wisely

The base for a salad sets the tone for the whole meal. Season loves to do a mixture of a crunchy lettuce and a leafy lettuce to get different textures and flavors involved. For some crunch, we throw in sliced romaine, iceberg lettuce, or even super thinly sliced cabbage or Brussels sprouts. For the leafy greens, we love arugula and baby spinach because they’re no-prep; but red leaf lettuce, endive, butter lettuce, and kale work great. You can also mix in a grain like brown rice or quinoa for extra fiber and protein.

Tip 3: Get Creative with Your Vegetables

This is where your salad claims its flavor profile. Choose vegetables that excite you and make the salad make sense. For example, if you’re going for an Italian vibe – you may choose tomatoes, peppers, frozen artichoke hearts, and olives. Or for an Asian salad – you could try frozen edamame, carrots, and bok choy.

Tip 4: Take care with your dressing

We are big on vinaigrettes. Don’t get us wrong, creamy dressings certainly hit the spot from time to time, but vinaigrettes are completely customizable and simple to make. We use a 1:2 ratio – 1 part vinegar to 2 parts olive oil. From there, you can add in whatever you choose; garlic, shallot, spices, dijon mustard, and even a small squeeze of honey are great additions.

Tip 5: Make it SatisfyingIf you made it this far, we’re sure that your salad will taste amazing, but will it keep you satisfied? That’s when you should think about including protein. For a really simple fix, drain and rinse canned beans and add them to your salad. For another plant based option, slice fresh avocado. It adds a satisfying and creamy component to your salad.

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