I had an interesting exchange with a coworker the other day. He was complaining that he was starving because he just had salad for dinner the night before. I made a joke about how salad isn’t a meal, which is funny because I bring a giant salad for lunch everyday. The coworker pointed out this humor and then said “Well, I guess your salad is more filling because you eat, like, a half a stick of butter with it.”
Well, excuse me for liking butter with my bread. And also, um, yeah.
That’s why fat-free salad dressings are pointless and adding cheese/eggs/olives/meat to your salad is such a good thing. The fat helps, both in terms of satisfaction and in terms of nutrients absorbed. Take my lunch salad today for example:
Looks super-healthy, what with that variety of veggies and heart-healthy salmon. But that’s so not a full meal. I’m going to add a generous helping of homemade, olive-oil-based dressing. And, of course, my “half a stick of butter,” which is really just a homemade, soaked, whole-grain roll with a couple tablespoons of pastured butter. Delicious, and very nourishing.
I’ve decided to participate in The Nourishing Gourmet’s “Protein and Produce” challenge, and challenge myself to eat 3 servings of quality protein (eggs, meat, fish, or raw cheese) and 4 cups of veggies, at least, every day. My lunch salad goes a long way towards this, but it only counts if I eat it with plenty of fat to absorb those nutrients!
This post is part of Fight Back Friday at Food Renegade.