Salads have such a bad reputation. Like, somewhere along the line we decided that a sad bowl of iceberg and a few tomato slices qualified as “healthy eating.” If you’ve ever pushed a pile of limp lettuce around your plate like it personally offended you, you know what I mean.
I don’t eat salad like that. I refuse. Life is too short and my taste buds are too sassy for watery lettuce. If I’m going to sit down with a big bowl of greens, it has to be something that feels like an actual meal—not punishment for eating cookies the day before.
Here’s what I’ve figured out: a good salad needs layers. Crunch, chew, creaminess, something juicy, something salty, maybe even a little sweet. Basically, it should feel like your mouth is at a party and everyone’s invited. Think toasted pumpkin seeds, juicy roasted chicken, creamy avocado, tart pickled onions, and a dressing that makes you say “okay fine, I’ll lick the bowl.”
And about dressings… Max once caught me side-eyeing a bottle of ranch in the grocery store. He just shook his head like, “Don’t even think about it.” I make my dressings at home because honestly it’s faster than arguing over whether the bottled stuff is “fine once in a while.” My go-to is olive oil, lemon, Dijon, honey, salt, pepper—shake it in a jar like you’re auditioning for a cocktail bar. Done.
Another trick? Roast something and throw it on top. Roasted sweet potatoes, crispy chickpeas, even leftover salmon. Suddenly it’s not “ugh, salad,” it’s “wow, look at me, eating like a goddess.”
And don’t be afraid of cheese. Yes, I said it. A crumble of feta or parmesan can make a salad feel indulgent in the best way. I’m not here for the sad lettuce diet. I’m here for food that feels good and tastes even better.
So, if you’re still making salads that taste like hospital food, it’s time for an intervention. Give your greens a little personality. Roast, crunch, drizzle, sprinkle. Max says my salads are “extra,” but he eats every bite and goes back for seconds—so maybe extra is exactly what we all need.
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