Self-Care Challenge (Day 203): Making Thai Salad

At least once a week, we have a salad as our main dish for dinner. It’s a great way to use up leftovers, and it’s an easy way to maximize vegetable servings. We easily get at least 5 of our 9 daily servings in that single meal. 

Thai SaladAfter spending several days camping and dining out with friends, it was undoubtedly time to get back on track with our usual healthy eating routine. Thai Salad seemed like an appropriate choice for the day’s self-care activity.

More often than not, I’m a “use what I have” salad maker, tossing in random things like lettuce, cabbage, carrots, cucumbers, croutons, sunflower seeds, berries, tomatoes, cheese, cilantro, bell peppers, radishes, onion, chow mein noodles–whatever we happen to have on hand. But every now and then, I use a recipe to prepare a themed salad like Greek, Thai Chicken, Santa Fe–you get the picture. 

Eating colorfully certainly optimizes nutrients, but it also creates unique flavor profiles. Cilantro, cabbage and spicy peanut dressing make Thai-themed salads distinct, while feta cheese, cucumbers, tomatoes and tzatziki sauce are signature to most Greek salads.

In my opinion, there’s no right or wrong way to construct a salad. Toss in whatever you like. Heck, pretend it’s an art project. Being creative with food makes healthy eating more fun.

What’s your favorite salad?

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