Creating a Craveable Salad

Here’s the situation: your coworkers have been discussing what they’re going to order for lunch all morning, and they finally land on the very tempting burger joint down the street. They ask you if you want in and you say, “No, thanks, I brought a salad.” They retort with, “Ugh! Are you a glutton for punishment?” “Are you on a miserable diet?” “How can you stand being so good?” I’ve heard these before myself. It’s because many people haven’t been introduced to a knock-your-socks off salad. What if the salad you brought is so craveable, you’ve been dreaming about it since breakfast? I’m here to tell you that it’s possible.

Not to brag, but I’m known for making a damn fine green salad. Family, friends and coworkers alike have admired my salads—some who get to eat it along with me, and others who just gaze on its stunning composition. And I have to say, my salads are so good, I’ve yet to try a salad from anywhere else that is its equal. Those are some fighting words, right?? You want to know my secret? Shh. Don’t tell.

First, it’s because I make it my own. Yep. I add everything that excites me, which changes from day to day, week to week. And I suppose because I make exactly what looks delicious to me, it’s contagious. Also, no two salads are alike, so it keeps things interesting. Sometimes it’s a Romaine base, sometimes it’s spinach. Sometimes I’ve added briny olives and toasted chickpeas, sometimes it’s sundried tomatoes and sunflower seeds. Secondly, my salad ain’t no “side” anything; it’s a meal. I demand a lot from my salads: it has to give me a healthy dose of fiber, fats and vitamins, and I want it to fill me up and energize me. No matter what your preference of ingredients, layering on flavors, textures and nutrients is going to make your salad crave-worthy and deeply satisfying. Let’s break down the components of what can make a salad go from meh to magnificent:

Greens – Use your favorite as a starter and build on it with something you want to try more of. A full-on kale salad might be terrifying to some, but maybe a mostly Romaine and a leeetle bit kale mixed in would be a satisfying experiment. Have you ever tried Arugula? Add it in with some mild butter lettuce. Add baby spinach to your green leaf. Experimenting with a variety of greens not only adds diverse nutrition, it adds to the tapestry of texture, which keeps things exciting.

Fresh vegetables – Anything goes! Add “salad veggies” to your grocery list, which helps you keep in mind buying a variety of things you don’t normally get to liven up your salad. Here’s where you can get a little daring, because this is a way to try a vegetable without it being front and center. I typically don’t eat a side of radishes with my dinner, but sliced radishes are a peppery and crunchy bite I love adding to my salads. That said, feel free to keep adding the same old vegetables you know and love, but in a new shape. Do you usually cut your carrots into strips for a salad? Try shaving ribbons of carrot with a peeler. And don’t stop at raw veggies. Did you have leftover roasted veggies from a dinner recently? Add them too! I love adding my fermented cauliflower or beets when I have a batch ready to go. My friend’s favorite is vinegar-pickled red onions. Again, changing up textures and flavors keep things exciting. 

Pre-packaged goodies - Yes, marinated artichokes and oil-packed sundried tomatoes are also technically vegetables, but they lend a different kind of layer with their richer flavor. Olives, dried cranberries and canned hearts of palm are also very craveable options. Just make sure to choose pre-packaged/jarred ingredients without added sugar or too much sodium.

Protein - If you eat animal protein, you can add on last night’s roast beef or slices of lunch meat or a quartered hard-boiled egg. If you’re vegan, get a protein punch from a few tablespoons of hemp hearts or a scoop of a grain like quinoa.

Nuts and seeds - For a little more protein and a fun crunch, sprinkle on nuts and/or seeds. My favorite go-tos are unsalted sunflower seeds and toasted walnuts.

Top it with a few slices of creamy avocado or a salty zing, like shaved parmesan. Healthy fats help keep you feeling fuller longer, which is essential to the success of your salad.

And don’t forget an enticing dressing. I love a simple vinaigrette: olive oil, red wine or apple cider vinegar, a dollop of Dijon mustard, salt and pepper. Shake it or whisk it, pour it on top, mix it well with tongs or by shaking your lidded container, and voila: You are ready to eat one damn fine salad.

And importantly: have all of these components ready to go in the fridge or pantry. Nothing deters me from making a salad except the lack of time. So, have hard-boiled eggs ready to go in the fridge, pre-chop your favorite veggies, buy pre-washed greens or throw them in the salad spinner ahead of time, pull out the jars of olives and the bag of nuts, pre-mix your dressing in a container that will keep on the counter. Essentially, have a salad bar at the ready so that all you have to do is combine it in one big bowl. 

Plan it out, make it fun, make it delicious and make it just the way you like it. And I guarantee you’re going to exclaim “No, thanks, I brought a salad” with pride.

Please add to the conversation in the comments below. What do you throw into your salad to make it enticing? What’s your favorite dressing? Let’s create community by sharing!

xoxo Julie