Think salads are boring? We take ours pretty seriously around here.
Lunchtime at WellnessFX isn’t just lunchtime – it’s an opportunity to eat a nourishing and great tasting meal while spending face time with our co-workers.
You won’t find the traditional office snacks of Goldfish crackers and M&Ms in our kitchen – we’re fully in the know when it comes to corporate health and wellness and the effects of the workplace on employee health and productivity.
It only makes sense to set our team up for success by stocking healthy food choices.
We practice what we preach, so on any given day you’ll find lean proteins, healthy fats, and fresh fruits and vegetables in our fridge. Having these tools readily available – in the office fridge or at home – make putting together a salad a quick, easy, and enjoyable experience.
Since March is National Nutrition Month and the theme is “Enjoy the Taste of Eating Right,” it only seemed fitting to pay homage to the humble salad – and show you how we re-imagine them to be packed with vitamins and flavor. We start with these guidelines and get as crazy as we want:
The Anatomy of Salads
Leafy greens: The greener the better. Try spicy arugula, spinach, Dino kale, mustard greens, and herbs like parsley & cilantro
Veggies/fruit: Rough chopped cucumbers and bell peppers make for different textures and a for a hardy forkful. Have you tried broccoli or Brussels sprout slaw? Diced apple, beets or sweet potatoes will add some different, sweeter flavors. Strawberries and grapes are fun, light, and juicy.
Protein: Shredded/diced chicken, leftover broiled salmon or steak, hard boiled eggs, nitrate-free deli meats, canned sardines or salmon
Healthy fat: Avocado, sunflower or pumpkin seeds, toasted pine nuts, walnuts, almonds or pecans, goat cheese
Dressing: The option to make a healthy one can be quick, simple, and as close as your pantry/fridge. Think of starting with an olive oil base and whisking as you go: Balsamic vinegar, red wine vinegar, pureed fruit, smashed avocado, citrus juice, spices, tahini, mustards*
10 Ideas for Salads
(depending on your nutrition preferences, some have meat, some don’t)
- Thanksgiving Day: Spinach + Nitrate-free turkey deli meat + grapes + sliced red onions + pecans
- Salmmus (Hummus + salmon): Mixed greens + grape tomatoes + dollop of hummus in the middle + broiled salmon.
- BLT + A: Romaine lettuce + chopped bacon + grape tomatoes + creamy avocado dressing
- The Philly: Spinach + Green bell peppers + mushrooms + steak + goat cheese + healthier ceasar dressing
- Rainbow: Kale + Red bell peppers + carrot shavings + hard boiled egg, + beets + balsamic vinegar + extra virgin olive oil
- Strawberry Alarm Clock: Arugula + sliced fennel + strawberries + mint + goat cheese + sunflower seeds + balsamic vinaigrette dressing
- The Mediterranean: Mixed greens + rough chopped tomatoes and cucumbers in olive oil + splash of balsamic vinegar + walnuts.
- Sardine Caesar: Romaine + red bell peppers + sardines + tahini dressing
- Citrus grove: Arugula + grapefruit and clementine slices + mango + pistachio pieces + grilled chicken + citrus vinaigrette
- What’s in my Fridge: It’s where you take the guidelines we just gave you, and put together what you have with what’s in your fridge. Because sometimes, that happens.
National Nutrition Month has also brought some other great recipes out of us – try our inflammation-fighting food and recipes.
What’s your favorite salad that’s not on this list?
*Probably don’t put all of these together. Or do, and let us know how it goes!
The posts on this blog are for information only, and are not intended to substitute for a doctor-patient or other healthcare professional-patient relationship nor do they constitute medical or healthcare advice of any kind. Any information in these posts should not be acted upon without consideration of primary source material and professional input from one's own healthcare professionals.