• Start with greens: Spinach, kale, shredded cabbage, watercress, rocket or your favourite type of lettuce, or go with a mixture. Remember, the darker the leaf, the better the health benefits.
  • Add colour and crunch: The most interesting salads have a variety of textures, so prep your vegetables a few different ways: grate carrots, slice onions, chop cucumbers and cut cherry tomatoes in half.
  • Pick a protein: Think roast chicken, turkey, ham, bacon, pulled pork, mackerel, tuna, boiled eggs, crumbled Feta, torn Mozzarella, tofu, falafels… the list is endless.
  • Bulk it up: Foods like beans, lentils, peas, potatoes, quinoa, pasta, couscous, pearl barley, bulgur wheat or spelt berries can add substance and keep you full for longer.
  • Add interest: More unusual extras like avocado, toasted nuts, seeds, coconut flakes, olives, sun-dried tomatoes, pickled gherkins or sauerkraut can make a good salad great, while fresh herbs add almost unrivalled sense of freshness.
  • Choose balance: Match crunchy with soft, acid with fat, spicy with creamy.
  • Best dressed: Not only is it cheaper and healthier to make your own dressing, but it’ll taste better, too.