Buffet lunches and dinners, and of course, the Sunday Brunch in most upscale restaurants are incomplete without salads. Most weight-watchers pile up their plate with salads right after soup and starters. Yes, salads are a preferred healthy option. But a few pointers on choosing the right ones.
- Skip potato salads.
- Load up on raw vegetables and greens.
- Go for colorful combinations of boiled vegetables, sprouts.
- Fresh seasonal fruits, especially pineapple and papaya are always welcome.
- Include some cheese, paneer or boiled eggs to provide protein.
- Avoid mayonnaise and creamy dressings which are loaded with fat and calories.Try Mediterranean or the oil-and-vinegar based dressings instead.
- Avoid croutons(fried bread pieces), nuts, crispy noodles, and bacon bits.
Salads can be made at home using seasonal fruits and vegetables. Be imaginative!!!
- Simple salads can be made slicing up tomato, onion and cucumber and seasoned with very little salt, lime and pepper. Vinegar can be used instead of lime.
- Dicing up onion, tomato and cucumber, a few green chillies, coriander leaves and lime with salt and curds to make a patchdi.
- Shredded cabbage, grated carrot and diced onion with salt, chilly powder and lime is yet another combination salad.
- Adding capsicum, spring onions, radish and lettuce in varying amounts to the previous salad gives variety.
- A few tablespoons of sprouts may be added.
- Experiment with different combinations and choose according to your main course.
- Avoid corn, boiled potato, beetroot, pasta or any non veg item as they are high on calories.
- Avoid mayonnaise. Use hung curds from skimmed milk instead.
- Fresh fruit salad is always a healthier alternative to any rich dessert. But avoid using cream, nuts, sugar, syrups, jams, jelly or custard.
Make sure all the vegetables and fruits are washed thoroughly before preparation.
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1 comments:
Hi Esther! Thank you, very useful post, I've quoted it for my Healthy Salads article!
Regards, Helen
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