{"id":1984,"date":"2024-03-20T15:51:25","date_gmt":"2024-03-20T15:51:25","guid":{"rendered":"https:\/\/gregmaxwell.net\/?p=1984"},"modified":"2025-08-21T19:48:16","modified_gmt":"2025-08-21T19:48:16","slug":"salads-and-the-works","status":"publish","type":"post","link":"https:\/\/gregmaxwell.net\/index.php\/2024\/03\/20\/salads-and-the-works\/","title":{"rendered":"Salad’s and the Works"},"content":{"rendered":"\n
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The sad desk salad is unfortunately all too common: We\u2019ve all encountered that cold, flavorless, sometimes soggy bowl that\u2019s boring at best, downright despairing at worst\u2014and often simply just a means to fuel up when you\u2019re hunched over a laptop and break time is ticking.<\/p>\n\n\n\n

So many of us simply throw some lettuce in a container, add a ceremonial veggie or two, swish around some dressing, and hope for the best. The result? An underwhelming lunch<\/a> that actually makes you want<\/em> to get back to work rather than spending time eating it.<\/p>\n\n\n\n

It doesn\u2019t have to be that way: There\u2019s actually a world in which it\u2019s possible to get excited about your greens, Rhyan Geiger, RDN<\/a>, a Phoenix-based registered dietitian and founder of Phoenix Vegan Dietitian, tells SELF. \u201cA boring salad is never fun, but once a hearty, delicious, and nutritious salad hits the plate, it\u2019s easier to find joy in the flavors,\u201d she says. You\u2019ll get so much more enjoyment and satisfaction from your lunchtime experience by taking a few extra steps to beef up your bowl\u2014and seriously elevate your afternoon vibes at the same time.<\/p>\n\n\n\n

1. Prep your greens appropriately.<\/h2>\n\n\n\n

If you\u2019re not buying the prewashed or triple-washed<\/a> kind, you definitely need to rinse your greens before packing them\u2014both for health reasons (they can contain diarrhea-causing bugs like norovirus<\/a> and E. coli) and texture ones. \u201cNothing is worse than preparing a salad, taking the first bite, and realizing it\u2019s a little sandy,\u201d Jess Damuck<\/a>, author of Salad Freak<\/em><\/a> and the forthcoming Health Nut<\/em><\/a>, tells SELF.<\/p>\n\n\n\n

But your work isn\u2019t finished after the greens are washed: Drying them completely is just as essential. \u201cWhen the leaves are even slightly wet, the dressing just doesn\u2019t stick,\u201d she says, which can make for a bland bowl. She highly recommends investing in a salad spinner; give your greens a whirl two or three times until they\u2019re not at all wet to the touch. Too short on space for another kitchen gadget<\/a>? Simply space your greens evenly on a clean dish rag or paper towel and pat them dry instead.<\/p>\n\n\n\n

2. Use a combo as your base.<\/h2>\n\n\n\n

To change up the texture and flavor, use more than one kind of greens. Leafy greens vary so much in taste, mouthfeel, and even their size, so pairing more than one together\u2014like a soft, butterhead lettuce with crunchy, thinly sliced cabbage\u2014can make a salad that much more interesting.<\/p>\n\n\n\n

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There\u2019s also no shortage of different kinds of pre-made mixes to choose from, Roya Shariat<\/a>, Brooklyn-based writer, home cook, and coauthor of Maman and Me: Recipes from Our Iranian American Family<\/em><\/a>, tells SELF. She picks up one with baby chard, spinach, and arugula, and chops everything up small so that it\u2019s easier to eat without a knife. Can\u2019t find a mix with what you want? Make your own. \u201cI keep romaine hearts on hand to mix into my greens mix, and I’ll buy fris\u00e9e or endive when I’m feeling fancy to throw in there too,\u201d she says.<\/p>\n\n\n\n

3. Switch up your salads by the season.<\/h2>\n\n\n\n

Out-of-season produce can be bland, and can seriously mess with the way a fresh salad tastes. When in doubt, try to use whatever is growing or being harvested at that moment to ensure what you eat doesn\u2019t fall flat, Lisa Dahl<\/a>, executive chef of Dahl Restaurant Group<\/a> in Sedona, tells SELF. That could be heirloom tomatoes in the summer, roasted root veggies in the winter, or greens like baby spinach during the spring bloom. Bonus: Switching up ingredients based on season guarantees you\u2019ll never end up in a rut eating the same salad over and over again.<\/p>\n\n\n\n

4. Skip the greens altogether.<\/h2>\n\n\n\n

There\u2019s no rule that a salad has<\/em> to contain them: Try another raw veggie\u2014or more than one\u2014 instead, Nili Hettema, co-executive chef at Istanbul Hawai\u2019i<\/a>, tells SELF. She suggests everything from fennel to artichokes, or basically whatever you prefer. Just make sure that what you use is thinly sliced or diced for easy eating\u2014so no large chunks of raw broccoli that use up all your jaw power. That could be a Greek salad with uniform-chopped cucumber, onion, and tomato cubes, or even shredded cabbage with edamame and mandarin slices for a riff on takeout Chinese chicken salads.<\/p>\n\n\n\n

5. Give tough greens like kale a little TLC.<\/h2>\n\n\n\n

Kale is notoriously coarse when raw, which is why you need to massage<\/a> it before eating. This is all well and good if you have the time, but if you\u2019re strapped, shred it instead. Simply pop the leaves into a food processor for a minute to blitz and tenderize, says Dahl.<\/p>\n\n\n\n

6. Add fruit\u2014and experiment beyond blueberries.<\/h2>\n\n\n\n

Pairing fruit with veggies is a great way to make a savory dish that much better. Damuck loves to eat citrus like blood orange or thinly sliced kumquats with bitter greens and chicories to balance out the intensity of them, and says that raw fruits like pears and apples will add crunch and tame funky flavors like those in a blue cheese or feta dressing.<\/p>\n\n\n\n

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If you don\u2019t have any fresh stuff, you can go the dried route. The sweetness of dates, apricots, and figs \u201charmonizes with the tangy sharpness of crumbled goat cheese,\u201d Ahu Hettema, co-executive chef at Istanbul Hawai\u2019i<\/a>, tells SELF.<\/p>\n\n\n\n

7. Seasoning your salad is a must.<\/h2>\n\n\n\n

Everything<\/em> needs to be seasoned to reach its full flavor potential\u2014including salads. At a minimum, this means an extra sprinkle of salt and pepper, besides what\u2019s in your dressing, says Shariat. If you want to go beyond your shaker, you can get the same salty goodness with food sources instead. Think: olives, capers, tinned fish<\/a>, Parmesan cheese, and pickles, she says.<\/p>\n\n\n\n

From there, try adding a little spice. \u201cFavorites that I rotate through are sumac for citrusy brightness, zaatar for depth, mint for freshness, nutritional yeast for umami, and sometimes hot sauce to kick up a bland salad,\u201d Shariat says.<\/p>\n\n\n\n

8. Aromatics add a whole lot, too.<\/h2>\n\n\n\n

And not just to cooked food, either: Casey Thompson<\/a>, executive chef at three-time-Michelin Bib Gourmand restaurant, Folktable<\/a> in Sonoma, loves to lightly saut\u00e9 (or completely fry) onion and garlic before tossing them in. This makes them even more flavorful and adds depth to the normally raw goodness of a salad.<\/p>\n\n\n\n

9. Pair your dressings with your mix-ins.<\/h2>\n\n\n\n

What goes with one salad might completely take over another, Cara Harbstreet, MS, RD<\/a>, of Street Smart Nutrition<\/a>, tells SELF. For example, a rich, thick Caesar dressing might overpower delicate spinach or butter lettuce, but taste great drizzled over sturdy kale<\/a> or grilled romaine. On the flip side, hardier veggies can handle almost anything, from a light citrusy vinaigrette to a rich mayo or dairy-based sauce.<\/p>\n\n\n\n

10. Dress it wisely.<\/h2>\n\n\n\n

The makeup you choose will also help you determine when exactly to dress your salad. If you\u2019ve got a base filled with tender greens like spinach, you\u2019ll want to wait until just before you\u2019re eating it to mix in the good stuff\u2014if not, it\u2019ll wilt fast.<\/em> But if you\u2019re working with tough greens like kale and collards, go ahead and add the dressing right when you\u2019re prepping it. That actually helps tenderize them, so they\u2019re the perfect texture by the time you\u2019re ready to dig in.<\/p>\n\n\n\n

11. Sweeten your vinaigrette.<\/h2>\n\n\n\n

Basic vinaigrette recipes will tell you that vinegar, oil, and an emulsifier are mandatory, but there\u2019s another element that shouldn\u2019t be overlooked: sweetness, says Shariat. A little bit of a sugary ingredient like pomegranate molasses, honey, agave, or maple syrup will make your dressing perfectly balanced rather than overly acidic. \u201cI\u2019ve even used jam and fruit syrup in my dressings,\u201d she adds.<\/p>\n\n\n\n

12. Layer instead of tossing.<\/h2>\n\n\n\n

The tossing technique isn\u2019t best for every version. Heavy veggies like cherry tomatoes and avocado<\/a> tend to sink to the bottom when you start mixing everything up\u2014which means it\u2019s going to take a whole lot of boring forkfuls before you get to the good stuff. This can be avoided by layering the ingredients instead, says Dahl. Make sure each layer contains some of everything, then season it with salt and pepper, dress it with your vinaigrette, and dig in. That way, you get goodies in every bite, she says.<\/p>\n\n\n\n

13. Cast a wide net for protein.<\/h2>\n\n\n\n

Folks might confuse a \u201cboring\u201d salad for one that\u2019s simply less fulfilling<\/a>\u2014which can often be the case if you skimp on protein, says Harbstreet. Sure, you can go ahead and use classics like grilled chicken or steak, but you don\u2019t need to rely on meat. There are plenty of vegan and vegetarian options<\/a> that do the job just as well, like hard-boiled eggs, cheeses like grilled halloumi, tofu, tempeh, and edamame. And omnivores can opt for ready-made ingredients like tinned fish and sliced ham to beef up what they eat with no active cooking.<\/p>\n\n\n\n

14. Or elevate your egg while you\u2019re at it.<\/h2>\n\n\n\n

You can make your eggs way more interesting simply by cooking them for less time, Casey Thompson<\/a>, executive chef at three-time Michelin Bib Gourmand restaurant, Folktable<\/a> in Sonoma, tells SELF. She loves a soft-boiled egg with a mustardy green like tatsoi and a soy sauce vinaigrette.<\/p>\n\n\n\n

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