Over the years, I've grown to really love salads and today I'm sharing my 4 tips for delicious salads that you'll love to eat too. It wasn't always like this as I was not one who loved salads. I knew they were “good for me.” I understood they were a great way to “get in those veggies.” But I just did not love them. I didn’t even like them.
Fast forward to today. Given the number of veggies we get in our weekly CSA box, salads have been a fantastic way to use up all the goodies weekly. But, it's taken some time to figure out just how to make salads delicious to enjoy every day. Today, I'm sharing those lessons, now tips, with you. Scroll down to see my 4 key tips for making delicious salads that even the most salad averse will enjoy.
Tip Number 1 for Delicious Salads: Opt for Good Quality Vinegars and Oils
I had read many times that we want to use the best quality oil for salad dressings and I always bawked at that notion. In my early years learning to cook I always thought, "oil is oil" so it wouldn't matter. After trying several different varieties, I can confirm that good quality olive oil makes a tremendous different in the flavor quality of your salad dressing. A bright, vegetal oil adds depth to an everyday dressing so choose one that you love and can reserve for those dressings. Two of my favorite olive oil varieties: California Olive Ranch and Sonoma-based Olive Press.
The same is true for good quality vinegars. Classic vinegars like white wine vinegar and red wine vinegar are great for everyday. Specialty vinegars offer unique flavor profiles depending on what flavors you're after in building a salad. Begin with flavors you like and have ready access to. Some of my favorite include a good syrupy balsamic vinaigrette I purchase from our local cheese shop and the vinegar varieties from The Olive Press. They're syrupy and emulsify beautifully in a quick vinaigrette for salads.
Tip Number 2: Try on Texture
Texture in salads is vitally important. Particularly crunchy textures. This can be found in croutons, nuts, and seeds. My particular favorite at the moment is crunchy chickpeas. They double as both a crouton-esque topping and a small boost of protein.
If you're wanting to make croutons for a single serving salad:
- Start by dicing a thick slice of bread into 1 inch or half-inch cubes.
- Add a couple of tablespoons of olive oil, neutral cooking oil, or butter in a skillet. Add the bread cubes and toast them up until golden. This should take anywhere from 5 to 7 minutes.
- Alternatively, you can toast up bread cubes in a preheated 350 degree Fahrenheit oven for the same amount of time.
- Season toasted bread cubes with a pinch of flaked salt and ground black pepper.
Tip Number 3: Pump up the Protein
Sure, salads can be an excellent side dish. I personally love them as an entree dish. That said, protein plays a key ingredient in crafting delicious salads that can be enjoyed every day as a main course. Some of my classic go-to proteins include:
- Diced roast chicken breast or turkey
- Shredded crock pot chicken or beef for taco bowl salads
- Ground beef, chicken, or turkey
- Cooked or canned beans like pinto beans, black beans, cannellini beans, and garbanzo beans
- Crispy tofu (my recipe for Crispy Marinated Tofu is a great one!)
Consider your flavor preferences and dietary needs when selecting your protein. One practice I love to do is prep proteins in advance. While I'm not one to meal prep full meals ahead of time, I find batch cooking a select number of proteins saves me time during the week when lunches and dinners need to be done quickly.
Tip Number 4 for Delicious Salads: Experiment with Flavors You Enjoy
It's easy to get bogged down in the humdrum usual routine in making salads but salads don't have to be boring! One of the ways we keep things fresh (literally) in salad prep is by looking to the seasonal ingredients in each CSA box we get. When I think about seasonal salads we can enjoy daily, here are a few I love and keep in frequent rotation:
- Summer: This Watermelon Salad with Chili Lime Dressing is fresh and bright. It's perfect for those hot summer days when turning on the stove feels less appealing.
- Autumn: I love roasting cubes of butternut squash when in season to make this Roast Butternut Squash with Farro Salad. Add in some leftover Thanksgiving roast turkey and it's divine!
- Winter: With root vegetables in hand, this Grated Beet and Carrot Salad is a perfect option to meal prep for the week as the flavors get better the long it sits.
- Spring: Broccolini and Beans Pasta Salad highlights how cruciferous veggies can be a great ingredient in this entree salad.
Have more tips or ideas for how you've made salads all the more delicious? Share with us in the comments below!
