A fresh, crisp and colorful salad to kick-start your healthy eating habits in the new year!
This is the very first post of 2018! So, before I move on to healthy eating talk, let me wish everyone a really, really Happy New Year!
I hope that 2018 started out in the best possible way for all of you.
And now that the celebrations are over, it’s time to relax and think about what we’re going to do with this new year. Because every new beginning is a chance for change. And change, when we work for it, is usually a good thing.
No, I’m not talking about resolutions. As you may have read in my new year’s newsletter if you’ve signed up for it, I suggest making only one resolution this year: to become a better version of ourselves.
Sounds too vague? Not if we know exactly what we don’t like and how we want to change. Not if we’re ready to work for this change with patience and determination. Not if this change is an attempt for self-improvement and not a way to punish ourselves for past mistakes. Self-acceptance is the first step for any positive change. First we accept ourselves for exactly what we are. This way, improvement becomes an act of self-love.
And if your idea of change involves healthy living, then I hope you’re here to stay. I know how difficult it can be to make the transition from the holidays’ overindulgence to a balanced way of eating. Or from the complete lack of physical movement to a lifestyle of consistent exercise. It takes baby steps. Little everyday things that will eventually add up to become a healthier way of life.
So, let’s begin with one little good thing that you can do for yourself today. Add vegetables to at least one meal. Make your favorite salad, try a new recipe or experiment by creating your own new favorite one. If you want help, you can have a look at this guide:
Or you can try my suggestion for today which is a mixed green salad, with chopped fennel bulb, pomegranate seeds and dried figs!
You can pick any leafy, green vegetable you like for this salad. I chose two different kinds of lettuce and wild arugula, which adds a nice, spicy flavor. The fennel bulb has its own distinct aroma that resembles anise and gives an extra tone of freshness to our salad. It’s also known to have beneficial properties for our digestive system, so we really need it right after the overeating of the holidays.
And since we probably have indulged in sweets a little more than we should, it’s high time we start looking for that sweetness in healthier foods like fruit. Dried figs and colorful pomegranate seeds add sweet taste and crunchiness to our salad, making it a real treat for all our taste buds!
You can find the recipe below. And before you start, you can get the best tips on perfect salad-making from this post:
Mixed green salad with pomegranate and dried figs
For the salad:
- 4 cups salad greens (e.g. romaine lettuce, arugula, baby spinach, etc.)
- ¼ cup thinly chopped fennel bulb
- ¼ cup chopped spring onion
- ¼ cup pomegranate seeds
- 4 dried figs, chopped
For the balsamic vinaigrette:
- 4 tablespoons olive oil
- 2 tablespoons pomegranate balsamic vinegar (or plain)
- Freshly-ground pepper
– Place all the salad ingredients in a large bowl and toss to mix them.
– In a small bowl mix together the vinaigrette ingredients and stir well.
– Pour the vinaigrette over the mixed salad and toss gently to combine.
– Serve fresh.
Let me know if you try it!
And if you have questions, ideas or suggestions, or if you just want to share your New Year’s health goals, leave a message below. I’d be glad to read your thoughts!