How to Make a Salad Taste Good

Plus some quick salad ideas!

The biggest trick I have learned for taking a salad from “meh” to “yum” is to pay special attention to every ingredient, even if it’s just making sure to pick great quality ingredients or seasoning them as you go. By roasting cauliflower instead of throwing it in raw, salting the cucumber before tossing it in, or marinating your lentils before adding it to a salad, you can make a delicious salad.

Think of this next time you make a salad and see where your creativity takes you, and in the meantime here are some simple combos for quick salads:

Marinated lentils + toasted pine nuts + feta cheese + kalamata olives

Marinated lentils: cooked lentils, olive oil, red wine vinegar, salt – let sit in the fridge while you prep the rest of the ingredients
Toasted pine nuts: toss in a hot pan until they smell nutty

Roasted chickpeas + diced fresh tomatoes + cucumber + quick-pickled onions

Roasted chickpeas: olive oil/salt/spices of choice at 425F. Toss once, for about 15 minutes total, or until crispy
Quick-pickled onions: red wine vinegar, water, and salt solution, let sit for 15 minutes before draining

Shredded chicken + corn + black beans + bell pepper + cilantro

Dress with BBQ sauce or your favorite dressing

Cannelini beans + shallots + bell pepper + olive oil + red wine vinegar

Hot smoked salmon + boiled potatoes + green beans + corn + cherry tomatoes

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Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Ingredients (2-3 servings) 3/4lb chicken thighs, cut into small pieces 3-4 garlic cloves Fresh ginger, to taste 1 bunch bok choy, sliced thinly 1qt chicken broth

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