With temperatures promising to hit the roof, it is imperative to keep hydrated not just by drinking water but also by eating the right kind of food. And what better way to embrace the seasonal change than indulging in colorful salads? On how to incorporate salads in different meals.
“Having salads for breakfast is an excellent way to begin t he day. It elevates the mood, improves digestion, and promotes weight loss.” A fruit-based salad with sprouts for breakfast provides protein and fiber, while a light, chilled salad for lunch can set thr right tone. Lettuce greens tossed in vinegar along with nuts works great for dinner.”
INCORPORATE PROTEINS:
- Plant-based options like chickpeas, lentils, and quinoa add nutrition to salads without being heavy.
- Go for citrus vinaigrettes or yogurt dressings for freshness. Nuts and seeds provide crunch, while hydrating cucumber and watermelon ensure a refreshing balance.
- Add grilled or roasted veggies for sweetness and a delicious flavor.
BOLD FLAVORS, VIBRANT TEXTURES:
Experts reveal that salads will “embrace bold flavors, vibrant textures, and include global ingredients” this summer. “Tropical fruits like mango and dragon fruit add sweetness, while microgreens and watermelon radish provide crunch. Creamy burrata, labneh, and avocado dressings balance zesty sumac, za’atar, and fermented elements. Expect creative pairings like watermelon with feta, grilled peaches with burrata, mango with chili and labneh, avocado with grapefruit. Refreshing, nourishing and exciting — this season’s salads will redefine summer’s dining.”
PRO TIPS TO PERFECT YOUR SALAD:
- To keep your summer salad crisp and not turn into a soggy mess, include sturdy greens like romaine or kale, and make sure everything is nice and dry before tossing.
- Keep the dressing on the side until ready to serve.
- Layer wisely, place juicy veggies like tomatoes at the bottom and leafy greens on top. If you are using watery ingredients, sprinkle them with a little salt and let them drain first. Save adding those till the last minute.
- Keep the salad chilled until ready to serve.
TIPS:
Upgrade a basic salad with fresh arugula, a drizzle of balsamic-honey dressing, and a protein. Toss in parmesan, toasted nuts, and pomegranate. Top off with crispy shallots or microgreens.
Before adding veggies to your salad, roast them at 200-220C. Toss them in olive oil, salt, and lemon or balsamic before cooking, and top with fresh herbs or a drizzle of dressing while they’re still warm. This helps lock in flavors.
