DevonBerry, RN, PhD, is a healthcare professional residing in Happy Valley, Oregon with his family. He has served at universities across the country, including Wright State University, University of Cincinnati, and most recently, Devon Berry was the executive associate dean at Oregon Health and Science University (OHSU).
Healthy eating is important to Berry and his family, which involves making delicious, plant-based meals. Eating nutritiously and enjoying delicious, craveable foods don’t have to be mutually exclusive. Even boring dishes like salad—with the right tips—can be tasty and have enough variety to make lunch and dinner interesting. Read on for tips on how to make a better salad.
Think Beyond Leaves
While most salads are lettuce-based you don’t have to use a majority of leafy greens. It can be any even ratio of vegetables, legumes, fruits, or nuts. Try to stick to plant-based ingredients—there are reasons why nachos aren’t called chip salads.
Top it Off
There are more options for topping off a salad than croutons. Try roasted nuts or seeds for something crunchy. You can also add nutritional yeast for a cheesy flavor, herbs like basil or mint to brighten your ingredients, and lemon rind to add something zesty.
Add Contrasts
When you add an ingredient, think of what would be a good contrast to well-rounded flavor and texture. If the salad is mostly crunchy, add something soft. If it skews salty, add something sweet. If it’s rich, add something acidic to balance the flavor.
