6 Ways to Take Your Salads from Dull to DELICIOUS

So, you like salads and know they are good for you, but they can get kinda boring after a while… am I right?
I eat a big green salad pretty much every day. Eating a big green salad daily is a fantastic way to pack in phytonutrients, fiber, vitamins, minerals, and antioxidants… the good stuff!
Unfortunately, many people get bored of salads. This is because they’re doing it all wrong.

Below are 6 tips for keeping your salad routine “fresh”:

    A delicious dressing is paramount to the enjoyment factor of any salad, and helps to vary tastes so you don’t get bored. However, I HIGHLY recommend that you make your own dressing because the majority of standard bottled salad dressings are full of crap that you don’t want to put into your body (unhealthy oils, preservatives, bad salt, sugar, and some ingredients I can’t even properly pronounce). But have no fear, making your own at home is quick and easy!Salad Dressing 101:
    I. Start with a healthy oil like olive oil, flax oil or hemp oil.
    II. Add an acid. You can use fresh lemon juice, apple cider vinegar, balsamic vinegar, etc. or a combination of these.
    III. Season. Add a little quality salt like Himalayan or Celtic sea salt and some fresh pepper to taste.
    IV. Flavour. From this simple dressing base (which is actually good enough on its own in a pinch), possibilities are actually endless.
    You can add: fresh or dried herbs and spices, fresh juices like orange, maple syrup, miso paste, tahini, nutritional yeast, goat cheese, hemp seeds, sundried tomatoes, olives, garlic, chives etc. I have made a tonne of different kinds of dressing and have not yet disliked one. To blend my dressings, I like to use my mini blender. For a beautifully creamy, vegan dressing you can add a few raw cashews and blend.
    Whether you are vegetarian or not, in order to make your salad filling (and delicious) enough to fuel you for more than an hour, you should add some kind of delicious protein. Grilled salmon, turkey, chicken, tofu, and eggs are all great. Variety is key.
  3. ADD some CARBS (optional)
    Toss in some quinoa, millet, brown rice, buckwheat or brown rice noodles. Again, these taste great, give you more fiber and fill you up for longer.
  4. ADD some NUTS or SEEDS (optional) 
    Spice up your salad with a variety of nuts or seeds; my faves for salads are pumpkin, hemp, sunflower, walnut, and cashews. The good fat will keep you satiated.
  5. Add some COOKED to your RAW
    Raw veggies are full of enzymes, so they are awesome, but I love throwing in some cooked veggies into my salads to switch it up; sweet potato, beets, asparagus, zucchini, butternut squash… the sky is the limit!
  6. VARY your GREENS
    Your salad does not have to be just spinach or just romaine lettuce. That’s lame.
    I like to use a variety of greens in each salad to keep things fresh. Consider using fresh chopped herbs like parsley, cilantro or dill as part of your greens blend, as well as napa cabbage, bok choy, kale, frisée, watercress, sprouts, and any other baby greens you can find (as they will be the most tender).

Feel free to experiment with whatever you love most. Bonus additions: dried cranberries, fresh blueberries, fresh strawberries, goat cheese or feta cheese. Choose organic whenever possible.


Laura Franklin, CNP

Laura Franklin, CNP

Holistic Nutritionist, Private Holistic Cook, Urban Garden Expert at Fresh and Frank Wellness
Laura Franklin is the owner of Fresh & Frank Wellness and curator of freshandfrank.com.
She is on a legit superhero mission to empower as many people as she can to TAKE BACK THEIR FOOD POWER via cooking, growing and preparing their own food. She is currently based in Toronto, Canada.
Laura Franklin, CNP

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