Fresh summer produce makes for amazing salads, all season long. The toppings are what can make a salad truly amazing and pack on the nutrients.
Use the insights below for toppers you may have tried, or might want to try. Because a person needs more than just salads to live on, we also share recipes using these healthy salad superstars in other ways.
Tomatillo
It’s similar to a tomato with a sweet citrus tang.
- Uses: Tomatillos are also good in omelets with sharp cheddar and onions, and are a staple in many green salsa recipes.
- Storage: Refrigerate in an open container in the crisper for two to three weeks.
- Nutrition: There are 20 calories in two medium tomatillos, and it's a good source of vitamin C.
Jicama
This starchy vegetable has a mild, sweet/nutty flavor. The crisp, juicy texture is similar to an apple.
- Uses: Eat jicama raw, roasted or sautéed. Cut it into small cubes or grate it to add a sweet crunch in a salad. It's great in salsa, relish or coleslaw; cut it up and eat it like a carrot with hummus or another dip.
- Storage: Store in a plastic bag in the fridge for up to two weeks.
- Nutrition: ½ cup of jicama has 25 calories and 3 grams fiber; excellent source of vitamin C.
Mushrooms
There are many varieties. Mushrooms often have an earthy, nutty taste.
- Uses: Beyond dicing for salads, swap your burger for a grilled portabella, add to a stir-fry, soup or omelette. It offers a rich umami flavor in many dishes.
- Storage: Store in the original container or paper bag in the fridge for up to a week.
- Nutrition: Five medium mushrooms have only 20 calories and provide riboflavin, niacin and copper.
Leeks
This is a subtle, sweet onion that can be substituted for green onions in salads.
- Uses: Boil and mash with potatoes to give great flavor without the added salt; add to soups or roast with olive oil.
- Storage: Store unwashed in a plastic bag in the fridge for up to two weeks. When ready to use, cut lengthwise and soak in water to get dirt trapped in the layers.
- Nutrition: One leek has 50 calories and is a good source of folate and vitamins A and C.
Avocados
It has a rich, creamy texture similar to butter and is a healthy source of fat when added to salads.
- Uses: Did someone say guacamole? You can also use it on burgers or sandwiches; substitute it for mayo in chicken or egg salad. You can even use it in baking.
- Storage: Put in a paper bag at room temperature to ripen; when ripe, store it in the fridge for two to three days.
- Nutrition: A half avocado has 125 calories, nearly seven grams of fiber and is loaded with heart-healthy fats.
Dried Cranberries
These raisin-like berries are tart and add great flavor to a salad, especially when paired with feta cheese.
- Uses: Sprinkle on oatmeal, granola or in trail mix.
- Storage: Store in airtight container for up to three months.
- Nutrition: Two tablespoons has 65 calories, one gram of fiber and is packed with antioxidants.
