How to Make a Salad That You'll Crave Again and Again

Like any salad, you'll want to start with a bed of greens. To pack in the most vitamins, minerals, and fiber, Beydoun recommends dark, leafy green such as spinach, kale, and arugula, though you could always use whatever vegetables you have on hand. Don't be afraid to think beyond "leaves," including using things like chopped cucumber, shredded cabbage, cooked asparagus, or even zucchini as your green veggie base.

Chicken might be the first protein that pops in your head, but eggs, quinoa, and chickpeas are also rich sources of protein. "Protein content plays a crucial role in keeping you full and satisfied," Beydoun says, so you definitely don't want to skip this step even if you don't eat meat.

Adding ingredients like avocados, cheese, and olives are a good way to both bulk up your salad and introduce essential fatty acids to your meal. Don't be tempted to skip this component to make your salad "healthier," because fat actually allows your body to fully absorb all the antioxidants and vitamins from the vegetables. Beydoun is a fan of using avocado as the source of fat in a salad since it also adds a creamy texture.

According to Beydoun, starches and carbs don't play a major role in making a salad nutritious; however, they can make them more filling, especially when you're really hungry or need to fuel yourself for a future workout. If you feel like you're always reaching for something else to munch on after eating salad, you may want to supplement it with a fiber-rich starch, such as brown rice, sweet potatoes, or even fruit.

Leafy greens form a great foundation for a salad, but an assortment of colorful vegetables adds more visual appeal and nutritional value. "Deep greens, reds, yellows, and purples reflect a diverse range of antioxidants, vitamins, and minerals that contribute to overall health," Beydoun explains.

Sometimes, no amount of salad is enough to leave you full and satisfied, and that tends to happen when there's not enough textural interest. Beyond crunchy veggies like cucumber or celery, Beydoun recommends topping your salad with other crispy, crunchy ingredients like nuts and seeds. This can also be a good place to introduce a starch such as crispy quinoa or Baked by Melissa's potato croutons.

"A simple blend of extra virgin olive oil and lemon juice or vinegar not only elevates flavors but also aids in nutrient absorption due to its healthy fat content," Beydoun says.

To really amp up the crave-worthy factor, flavor this vinaigrette base with the seasoning you typically add to your favorite meals, whether that be pesto, everything bagel seasoning, chili oil, or something else. A satisfying combination of veggies, proteins, and other mix-ins does wonders in making a salad taste good, but a dressing with flavors you already like can really take it home.

Tossing the salad will allow all the components to get coated in dressing, but to ensure they're evenly dispersed throughout the salad, make sure to chop them up in uniform-size pieces. Instead of smaller pieces collecting at the bottom of the bowl, you'll be able to get a bit of everything in every single bite. Once your salad is thoroughly mixed, serve it immediately to prevent sogginess from setting in.