Summer salads always come at the menu when the sun rises, warming temperatures and longer day length. With all the renewed activity of re-performing, it is always encouraging to eat lighter, cooler and faster. Maybe I'm alone here, but I struggle with salads! First I have a very low boredom threshold so when I was served a salad that is mostly mediocre a few leaves (often out of the pack - mesculin salad with a lot to answer for) and very little who else is frustrated. This is especially limiting as a gluten-free dining when you need something much more important to fill the place.So in an effort to inspire a step outside the boundaries of what you consider "salad" and salad ingredients ", here are my 7 top tips for summer salads glorious.
1. Fresh is best
You can not beat fresh ingredients and add extra flavor to a salad. There is nothing worse than limp lettuce or until golden brown or limp leaves be served. I'm still surprised how many times they go up on my plate while eating out!
If the ingredients are fresh in the market all the best, but that's not always possible. When writing your salad to try to get as many fresh ingredients as possible and that is where most nutrition. At the end of the day you want your salad to be both nutritious and tasty.
Do not bother to add ingredients that could have been sitting in the fridge for a week or two. Save them for the soup! There is goodness left shortly after that time. You can taste the ingredients in a salad of age or no flavor. There is nothing worse than ruining your food, eating their way through a load of old-tasting salad.
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