May is National Salad Month – Get Your Salads On!

The weather is finally starting to reflect that it is indeed spring. May was National Salad Month, and it’s time to get our healthy and yummy salad days on.

Even thought I love salads, after a winter of warm comfort food, I find it can be hard to jumpstart my salad days. Here are some tricks that work for me and I hope you can relate! Also, feel free to share how you jumpstart your salad days!

Tips & tricks

  1. Pre wash, spin, and keep washed lettuce in both the lettuce crisper and individual pyrex bowls. Speaking of individual bowls, they save you boatloads of time and busts the whole, “I don’t have time to make a salad,” excuse.
  2. Store your washed lettuce in individual pyrex glass bowls with lids. This works for several reasons: You can grab a full bowl immediately, make a salad, and eat it ASAP. Those pyrex food bowls instantly make the salad portable, allowing for healthy lunch at work or a pre-prepped salad for dinner when you get home. Using pyrex food containers helps you cut back on your plastic use and that helps our environment.
  3. Pre-wash, dry, chop and store carrots, celery, sweet peppers, sweet peas, squash and other seasonal veggies that you like in individual containers in the fridge to add as toppings. These prepped veggies also help with other meal preps! 3/4’s to 1 cup of veggie toppings + 1 cup of lettuce makes for a great size salad and adds two to three servings of veggies per salad.
  4. Embrace legumes. Seriously, rinse and drain a can of your favorite beans and store in an airtight container in the fridge, and add a few tablespoons to your salad. Beans are a great source of plant protein and a little go a long way in the flavor department
  5. Grill chicken, fish, or meat, then slice, dice, and store to top your salads with hot or cold
  6. Make your own dressings. Not as difficult as you think and healthy, tasty, and economical!

Get your salad on and enjoy!

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