Healthy Food Database

Remember the days when you ordered a salad and received a bowl of cos lettuce with pale tomato wedges, thickly sliced cucumber and,here's the worst bit, sliced orange. That was in the days when no one cared whether they got a side salad or not because they were horrible. These days there are infinite possibilities when it comes to salad but I reckon the best place to start is with a few handfuls of mixed green leaves - also known as mesclun. Dark green leaves are the richest in nutrients and flavour and provided you balance any bitterness with a good dressing, the taste delicious.
Category: Vegetable
In Season: all year
To Buy:
It's best to buy loose mixed salad greens from your local greengrocer - that way you can ensure you choose fresh green sprightly leaves.
To Store:
Once a salad is dressed, it will become limp if left in the fridge so use only what you need. Undressed salad will keep in the fridge tightly covered with cling wrap for a day or two.
Tips & Tricks:
Think colour texture and taste and be adventurous with nuts and seeds, fruit, raw and lightly cooked vegetables. For a complete meal add some protein.
Cooking Tips:
A simple dressing of olive oil and white wine vinegar is a quick and easy option for any salad - or try any of the dressing ideas from the recipe database.

Nutrition per 1 Cup:

Energy (kJ):
Fibre, g:
Fat (g):
No information available
Carbohydrates, g:
Protein (g):
Saturated Fat, g :
No information available

Benefits the Following Health Conditions:*

Find recipes with Salad

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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