Usually, when we think of salad, lettuce and kale come to our minds first, along with other ingredients. Buy, you would be surprised that there are so many more options to add variety to your salads- in the sense of nutrients, taste, and even texture. So let’s shake up our salads and get going!
Beet greens
We all know that beetroots in themselves are super healthy. But did you know that the leaves attached to them are also relatively more nutritious to eat? They have 13 % of our daily Vitamin A requirements, and you can get all your daily vitamin K requirements by eating one serving. Moreover, if you don’t like the raw taste of the beet leaves, you can cook them just like spinach and kale.
Dandelion Greens
The plan that you thought was a useless weed turns out it can be used as a healthy addition to your salads! These greens have higher calcium content than kale and are loaded with vitamins A, K, and B6. Moreover, they are high in prebiotic fibre, which helps nourish the good bacteria in our bodies. They might taste a little bitter and pungent, but you can saute or boil them to make them warm and milder.
Sweet potato leaves
These heart-shaped tropical leaves can make a delicious change to your salads. High in fibre Vitamin A, C, Riboflavin, Folic acid, and several other nutrients, sweet potato leaves can be grown quickly in your backyard. They taste like the earthier and sweeter version of kale and can be cooked or eaten raw.
Swiss Chard
On the hunt for a good iron source but bored of spinach? You might want to have a taste of Swiss Chard. They can regulate blood sugar levels, prevent several cancers, increase bone health, boost the immune system, improve digestion, and strengthen brain functioning. Although a relative of the beet family, it tastes similar to spinach and is now beginning to gain popularity.
Watercress
You must have seen these leaves as a mere garnish on several dishes. But, they are pretty popular in Europe when it comes to salads. Watercress usually grows near freshwater streams but can also be cultivated. They are even more nutritious than your beloved romaine lettuce; just one bowl can fill your daily requirement of vitamin K and 15 % of vitamin C. Their lovely peppery taste can be enjoyed with a dash of vinegar and oil, or they can be added to your salad and soup for that extra boost of nutrition.
Go ahead, turn over a new leaf and discover a new underrated green!
