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1. Say No to Mayo: Yes, you can ditch mayo even in Egg salad, macaroni salad, and potato salad. There's no reason delicious ingredients have to get drenched in that off-white goo, which not only makes them ugly but unhealthy too. Instead of Hellmann’s try lemon juice, a dollop of mustard, fresh galic, olive oil, and balsamic vinegar. If you really need the creamy element, throw in some Greek yogurt. Recipe Tip: Tarragon Chicken Salad
2. Chickpeas over Croutons: To avoid the calories of croutons but keep the crunch, try roasted chickpeas. Feel free to use the canned kind, dry them really well, then bake or sautee them with a drizzle of olive oil. Once the legume pebbles crisp up (be careful not to burn them) they'll get all warm and creamy inside. Recipe Tip: Popcorn Chickpeas
3. Avocados Not Cheese: Choose avocados instead of cheese for that extra element of fun. As long as they're not rock-hard, avocados
perk up an otherwise skimpy pile of bunny food with a creamy and
nutrient-rich (protein, fiber, vitamin K, potassium) veggie (well,
technically fruit). Recipe Tip: Avocado Chicken Salad
4. Beans Are Your Friends: Too often bean salads are sweeter than a lollipop. You know that rejected three-bean salad at the deli counter? Meh. The key to a good bean salad is balance and freshness -- it should look lively and appealing, not like it's been lounging behind a glass counter for weeks. Instead of sugar, try adding sweet corn and for freshness, use herbs like parsley or mint. Recipe Tip: Fresh Corn Salad (as a base, and add whatever beans you fancy)
5. Do Not Overdress: Too often salads are soggier than a raincoat. The drench factor not only compromises the salad's texture, but makes it far less healthy too. Try adding a small pool of dressing next to your salad and dipping your fork-full in bite by bite. Here are four great, light dressings you can make.
Check out these 15 delicious uses for store-bought salsa.
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