As you may have noticed, this month we have been tackling the most difficult challenge for low-sodium eaters: Lunch.
And as you may have already experienced in your own low-sodium adventures, finding something to eat during this middle meal of the day often leads to one thing: Salt-free, dressing-less salads.
Which, in my opinion, are like the carnations of the food world. Technically a part of the edible kingdom, but pretty much the last item on an actual menu that you’d want to order.
(Sorry, but it’s true).
Turns out, undressed salads aren’t all that sexy. And while you can always try to add flare–I generally ask for the standards (olive oil, sodium-free balsamic, lemon wedges, and freshly ground black pepper) and even potential extras (fresh jalapeno peppers, red chili pepper flakes, green onions, or a fried egg)–in the end, low-sodium salads can taste pretty flat and leave you pretty full.
So here’s an easy solution: Use your purse. Or murse. Or backpack. Or bag.
If you know you’re grabbing lunch (aka salad) on-the-go, pack some sodium-free mustard or even low-sodium Greek yogurt to plop on top. Don’t be afraid to put leftovers–like meat, chicken, tofu, or beans–in plastic containers to literally beef up those greens. And definitely don’t think twice about throwing a salt-free spice mix in your bag too to add extra punch. Or even bring some frozen corn, cut up carrots, purple cabbage, and sliced fennel along for the ride.
A little color and a little spice goes a long way. See the difference a snack-pack makes?
So there you have it. Sexy salads that are healthy, low-sodium, and envy-inducing.