GH NUTRITION LAB
Q I’m in a salad rut—any delicious ideas?
ANSWER: It’s so easy to default to the same old same old, but switching up the components is actually fun, says Jaclyn London, M.S., R.D. Her advice: Start with non-starchy veggies, but try a new leafy green (kale or mâche, for example); vegetables like cauliflower, Brussels sprouts and broccoli; and eggplant, mushrooms, peppers, tomatoes, cukes, celery, snap peas, artichokes, fennel and asparagus. Any or all of these will work as a base. Add two scoops of a starchy vegetable, whole grain or pulse: sweet potatoes, squash, quinoa, beans, lentils, chickpeas or edamame. For protein, salmon, tuna, sardines or shrimp packed in oil can sub for steak or chicken. Top it all off with a squeeze of fresh lemon juice…