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Too many of us still look at salads and think they are a garnish to add a little color to a meal. The Australian government’s guide to healthy eating and The American Journal of Clinical Nutrition suggest eating five to nine serves of veggies a day as an effective strategy in prevention and treatment of chronic disease. Evidence also suggests antioxidants are best acquired through whole-food consumption and not as a pill.
Leafy salad greens and vegetables are also known as functional alkaline foods; alkalizing diets improve bone density and serum growth hormone concentrations and help to prevent muscle wastage.
Salads also stimulate the favorable growth of probiotic bacteria in your gut, helping to boost the immune system and absorb nutrients from food.
Tips for better salads
Prep the leaves Wash the leaves thoroughly, then drain.
Slice veggies thinly This adds a lovely crunch and texture.
Mix it up Choose plenty of colors and textures – such as asparagus, sprouts, watercress, mushrooms or pumpkin, capsicum and sweetcorn.
