Garden greens, sardines, guacamole and sriracha sauce– delicious!
With this hot summer weather I suspect you are craving more cold meals and maybe (hopefully!) more salads as well! Yes, salads sure CAN be the meal. And a very satisfying meal at that. The secret: You just have to add the right toppings. This means making sure you have a source of protein and fat with your veggies.
I know what some of you are thinking because I hear it all the time… why in the world would I want to purposely include FAT in my meal?! There is still a lot of outdated and downright wrong information circulating about fats and they get an undeserved nasty reputation. The truth is: healthy sources of fats don’t make you fat and no, they don’t clog your arteries. Fats contribute to making a meal satisfying and help to keep you full longer. They support hormone balance and help stabilize blood sugar levels so you tend to crave and eat less. They also contain essential fatty acids that are crucial for a healthy body and brain.
AND… fats taste good! I ♥ fats!
But you have to choose healthy fats. Fats are easily damaged when exposed to heat, light and oxygen– all of which happens in the processing of most oils, including those found in bottled salad dressings. Coconut oil and extra-virgin olive oil are more stable fats but try to stick to whole-food fats as much as possible for maximum nutritional value. One of my favorite healthy fats is the avocado. Sliced fresh or in the form of guacamole, it’s a perfect fat for salads and it can sub as a replacement for oil-based dressings.