Serves 4

Ingredients

• 4 gem lettuce, leaves separated
• A large handful of salad leaves
• 20g fl at leaf parsley, roughly chopped
• 15g mint leaves, roughly chopped
• 1 large cucumber, roughly chopped
• 12 cherry tomatoes, halved
• 4 small radish, finely sliced
• 3 tbsps olive oil
• Zest and juice of 1 lemon
• 2 tbsps za’atar

Preparation method

1. Make the salad by finely chopping half the leaves and mixing them with the other salad leaves, parsley, mint, cucumber, cherry tomatoes and radish.
2. Make the lemon za’atar dressing by mixing together the olive oil, lemon juice and za’atar.
3. Dress the salad with the dressing by pouring it over and mixing well.
4. Serve the salad sprinkled with the lemon zest and garnish with whole gem lettuce leaves.

This was first published in the April 2015 issue of Complete Wellbeing.

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Veggies: The Good and the Bad

Vegetables are incredible, no doubt. Some studies suggest that people eating around 19 servings of vegetables daily see significant changes in their health and weight. When you mix different vegetables in your salad, you’re getting a powerhouse of fiber, vitamins, minerals, and phytonutrients. Raw vegetables, especially, give you the most bang for your nutritional buck.

Starting your meal with a salad is actually a sensible idea. It fills you up on low-calorie, nutrient-dense food right off the bat. By the time your main course arrives, you’ll naturally eat less of it because you’re already halfway satisfied.

But here’s where it gets a bit tricky: salads are not always low-calorie or healthy.

Choosing Your Base

Some vegetables are salad superstars. Think lettuce, spinach, rocket (arugula), tomatoes, cucumber, cabbage, bell peppers, carrots, and onions. These give you maximum nutrition with minimal calories. Even corn and zucchini can add interesting textures and flavors.

Then there are vegetables that masquerade as healthy salad ingredients but pack more calories than nutrition. Potatoes are the biggest culprit here. Sure, they’re vegetables, but they’re starchy and calorically dense without the satisfaction factor you’d expect.

The fiber in your salad choices matters too. Fiber doesn’t just help with digestion; it binds to cholesterol and helps remove it from your body. It also keeps your blood sugar steady, preventing those energy crashes that make you reach for snacks an hour later.

The Dressing Dilemma

The dressing is where most salads go sideways. That innocent-looking drizzle can turn your healthy choice into a calorie bomb. Ranch, Thousand Island, and regular mayonnaise-based dressings are the main offenders.

But you don’t have to eat dry leaves to stay healthy. Try these alternatives:

Greek Yogurt Dressing: Take regular yogurt, strain it through a cheesecloth or fine strainer for a few hours to remove the whey. Add salt, pepper, maybe some herbs. It tastes surprisingly similar to mayo but with protein instead of empty calories.

Simple Acid: Lemon juice, lime juice, or vinegar cost you zero calories while adding brightness to your salad. Sometimes the simplest solutions work best.

Mustard-Based Options: Most mustards are naturally low in calories. You can make your own dressing with Dijon mustard, a touch of honey, and some vinegar for sweet-and-tangy flavor without the guilt.

Eating Out Safely

When you’re dining out, keep these things in mind:

Fresh vegetables should look… well, fresh. Wilted greens and mushy tomatoes have lost their nutritional value and don’t taste good either. If the vegetables look like they’ve been sitting under heat lamps for hours, consider ordering something else.

Temperature matters, especially during rainy seasons. Salads sitting at room temperature become breeding grounds for bacteria. If something looks or smells off, trust your instincts.

If you can’t resist the restaurant’s signature dressing, ask for it on the side. Dip your fork in the dressing before spearing each bite instead of drowning the entire salad. You’ll get the flavor without overdoing the calories.

Making It Work

Salads aren’t magic weight-loss foods, but they can be powerful tools when you choose them wisely. Load up on colorful, fresh vegetables. Go easy on the heavy dressings. And remember that a good salad should taste good, not like punishment.

Your salad is only as healthy as what you put on it. Choose well, and you’ll have a meal that satisfies your taste buds and your health goals.

This is an updated version of the article that was first published in the June 2012 issue of Complete Wellbeing magazine.

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