10 salad tips for summer

It may be an unpopular opinion, but I think salads are one of the most delicious meals  I could eat one for lunch and dinner every day and be very content.  I know a lot of people don’t feel this way.  But I also know that there is a difference between an average salad and a REALLY good salad, and I think the salad-haters out there haven’t experienced a REALLY good salad yet.  So today I am going to share some of my tips on how to elevate your salad game to the next (gluten-free) level.

The dressing you add completely changes the flavor and texture of the whole meal, so it is definitely a key part of making a good salad. Making my own dressing changed everything. I used to be one of those people who drizzled on some olive oil and called it a day. Now, I make a 2-minute simple dressing that is not complicated but tastes delicious and has less ingredients than traditional dressings. Check out the bottom of this post for my go-to recipe.

I am a huge fan of shrimp…I always have a bag of precooked, frozen shrimp on hand! With salads, its important to switch up the protein you’re adding so that your meals aren’t repetitive, and this frozen shrimp is my favorite way to do it! You could also add salmon or a veggie burger to change it up.  My other favorite addition is chicken sausage – they sell so many different flavors that it can really change the taste of your salad.  Just remember that you can add proteins to your salads that aren’t grilled chicken – something I tend to forget!

Salads usually taste better when restaurants make them for you, but that doesn’t mean you can’t copy their recipes at home.  Try to remember the last delicious salad you had at a restaurant, and then pick up the ingredients next time you’re at the store.  Or, if you’re like me, maybe one of your favorite “salads” is your order at Chipotle – which can easily be recreated! For this “burrito bowl” salad, I added a lot of the things that I would normally order at Chipotle, and it turned out amazing.  Bonus tip – sometimes salsa can make a great salad dressing!

Don’t make it complicated.  Peek in your fridge, and look for foods that are different colors.  The best salads are usually the most colorful, but don’t need to be fancy.  You can throw leftover roasted vegetables on your salad.  You can throw on fruit that you usually use for smoothies.  You can throw on the leftover steak from your takeout the night before.  Make use of what you have, and remember to make it colorful.

To be honest, I did not make this avocado dressing, but it was too good to not share.  My sister cooked dinner for my family one evening and made a taco bar (hence my taco-style salad) and prepared an avocado crema for the meal.  You can search and find lots of basic avocado crema recipes, and they will usually have fairly simple ingredients and instructions.  She used our blender to get a thinner consistency for the dressing, and it was truly unique and delicious.  I love avocado in my salads, so this was a fun way to change it up.

Salads need a crunch…it’s just a fact.  You can add texture by crushing up your favorite gluten-free crackers and sprinkling them into your salad.  I did this with Mary’s Gone Crackers, which are packed with crunchy seeds.  Another way to add crunch is with roasted chickpeas! I have purchased the bags of chickpeas that are intended to be a snack food and added them to my salad – they are the perfect crunchy and salty topping.  Definitely search for something crunchy to put on your next salad.

I don’t love regular bacon, but I am a huge proponent of turkey bacon, and I love adding it to my salads.  We usually purchase a box of precooked turkey bacon, which you can warm up before adding or can just simply chop and serve cold.  I think the turkey bacon adds a nice additional flavor while making the salad more filling because of the extra protein.  If you aren’t a turkey bacon fan, try regular bacon!

I am definitely guilty of forgetting how delicious fresh fruit can taste in a salad – but it can truly make it amazing! Blueberries, strawberries, and apples are probably my three go-to’s, but pears, watermelon and even mango can work really well depending on your other ingredients.  For this particular salad, I kept it simple with some blueberries and strawberries, then added feta cheese, chicken, and a poppyseed dressing.  The dressing choice is also key here – make sure to pick a dressing that fits with the sweetness of your fruits.

I have always been a huge fan of edamame as an appetizer when I go out to eat, but it also makes a great addition to a salad.  My family buys the large packet at Wegman’s that is precooked, and then I shell some of them and add them to my salad.  You can also buy frozen edamame that can quickly be microwaved and served! I think it adds an additional texture with a simple flavor to any salad, and it’s packed with protein!

I love adding roasted vegetables to my salads, but sometimes in the summer, fresh and crunchy raw veggies are more satisfying.  My personal favorite combination is heirloom tomatoes, bell peppers, cucumbers and red onion! They make the salad light and refreshing but still filling, nutritious and delicious.  And honestly, as long as you like the fresh produce you are adding, you can truly put anything on your salad.  Its all about what you like!

If you learned anything from this post, I hope it’s that salads are not just boring, healthy meals.  They can be fun, colorful and delicious if you make them right!

And, if you use any of this tips to make your next salad, please send me a picture or tag me on Instagram @celiactivist…I would love to see your creations!

How to make my homemade dressing

Now that I have started making my own dressing, I am hooked and I haven’t bought salad dressing in weeks.  My recipe is very simple, and honestly changes depending on what I have in the fridge each day.

The core of the dressing is hummus, mustard, and some kind of liquid, usually something acidic.  I will either use regular hummus or the Wegman’s Cilantro Jalapeño hummus, and spicy brown mustard.  I have made it before with Dijon mustard, but it definitely don’t have that nice kick that brown mustard provides.  Then, to thin the dressing out, I will either add lemon juice, lime juice, or a splash of apple cider vinegar.  If it is still thick, I will add some water to avoid making the dressing too acidic.

Finally, I love to sprinkle in some black pepper, but you could honestly add any spices you like.  I have found this dressing pairs nicely with a lot of different salads, especially the ones that are loaded with vegetables!