By Devi Poojari
November 17, 2023
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What makes a salad truly feel healthy is the addition of fresh, crisp leafy greens that add colour and texture to your bowl. While proteins, crunch and a delicious dressing are as crucial to make a salad you want to dig into, using a variety of greens or simply forming a base with one kind is necessary.
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The second-most preferred salad green after lettuce, the sharp flavours of arugula leaves offset all kinds of proteins and vegetables that have a different kind of savoury or sweet flavour.
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The sweet, mild and tender leaves of young spinach form the perfect kind of nutrition-loaded base for just about any kind of salad.
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Radish tops, when toasted lightly in an oven turn into a crispy, chip-like element that are delicious in a warm winter salad bowl.
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Contrary to popular opinion, kale – when massaged with some vinegar or lemon juice, has a tender-meaty texture which is great for plant-based salads.
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Besides its beautiful maroon tones, red leaf lettuce has a mild flavour that allows other components of a salad to shine beautifully.
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Chopping and lightly sautéing mustard greens to add to your salad, is a phenomenal way to pack in some seasonal ingredients and add flavour.
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