Yes. I said it. I love hate salads. Who doesn’t?
(If you were going to say “me,” don’t answer. )
I LOVE salads. Love love love. Especially good ones. Interesting ones. Salads that include ingredients that I would never consider pairing together. Like kumquats and arugula. Or roasted cauliflower with sesame seeds. Or teriyaki tofu and mixed greens. Or raw corn and tomatoes. The list goes on.
I sometimes HATE making salads. They require work. Washing, cutting, (or dicing, as I prefer), assembling takes time. By the time I decide I want a salad I’m already deflated at the prospect of now having to make it. Total buzz kill.
How many other things do we have a love/hate relationship with? Or better yet, hate/love? Laundry. Gotta do it and love the clean clothing. Exercise: before and after. Large family gatherings. (You know what I mean. Love you, Mom!)
Today I made an arugula salad with diced cherry tomatoes, cucumbers, red onion, diced red pepper and topped with Trader Joes Sockeye Smoked salmon. I realize that it has more sodium than I’d ever recommend, but when I use olive oil and lemon as dressing, I make it all work. And perhaps that’s the biggest trick of all: making it work.
Ways to make salads work for you:
- Chop veggies ahead of time and keep in air tight containers.
- Wash greens in advance
- Precut protein: whether chicken or beef strips or tofu or cheese, have it ready to put on
- Invest in small dressing containers and fill them in advance
Your salad making efforts at the beginning of the week will turn your hatred of salads into love. I promise.
Happy and healthy eating,
Emma
