I don’t think I could reach and maintain the low body fat percent I’m at and have been at for years, without salad being a significant part of my diet. At least one meal a day for me over the last 10+ years has been a salad of some sort. Salad doesn’t have to be a bunch of lettuce and some boring vegetables. Be creative, and experiment with different combinations of your favorite vegetables, fruits, nuts, proteins, and lettuce. Mixing together ingredients the way a salad does, often brings out the best in them. A simple vinaigrette well with almost any salad.
In the summer, I love taking advantage of all the fresh produce at the local farmer’s market. Right now, tomatoes, corn, cucumbers, and mint are in season, so I decided to build a salad from those ingredients. The result was great.
2 cups pre-cooked shelled edamame (from Trader Joes)
2 cups cherry tomatoes, halved
2 cups Persian cucumbers, sliced and halved
1 cup radicchio and cabbage, coarsely chopped
1 cup chic peas
1/4 cup shelled pistachios
1 cup boiled corn, off the cob
1/2 cup feta cheese (optional)
1/4 cup fresh mint, coarsely chopped
sea salt, pepper to taste
1 tbsp white balsamic vinegar
3 tbsp olive oil
- Thoroughly mix all the ingredients together in a large bowl
- For the vinaigrette, in a separate bowl gradually whisk the olive oil into the vinegar. Whisk fast so the oil and vinegar don’t separate.
- Pour the dressing over the salad and mix again before serving.