I love salads and eat one in some form every day, either as a main meal OR as a side to a grill or burger. Some of my favourite accompaniments are a Greek salad, coleslaw, fragrant Vietnamese salad with basil and mint, tabbouleh, Waldorf, tomato and grated carrot.
Over the past five years, I reckon I’ve tried just about every salad recipe from a humble coleslaw to a fancy beetroot-lentil-goats-curd salad with walnuts and pomegranate. I firmly believe salads are not ‘rabbit food’. Not only are they an easy meal solution when it’s too hot to cook, but a salad gives you volume for few kilojoules or Calories, something nutritionists call a “low energy density”. In my opinion, it really does help prevent our obesity crisis.
I am an accredited practicing dietitian (B Sc, Dip Nutr Dietetics (Sydney), AN, APD, MAIFST) and nutritionist and am trusted as the ‘voice of reason’ in a world of extreme diets and super foods – think coconut, kale, agave, chia, matcha, Paleo, Raw and No-Sugar regimes.