With the warm weather of summer upon us and more salads on our menus, here are a few fun ideas from Chef Sally Cameron on how to build a better salad. Enjoy using her ideas to up your salad game while delighting your palate and banish boring salads not just in summer but all year long!

And for a complete look at her delicious recipes, make sure to check out all the yummy goodness at A Food Centric Life!

Try Different Greens

With so many options now at the market, do you grab the same old thing each time? Red lettuce is my favorite, but peppery arugula, baby kale, tender butterhead lettuces (Bibb, Boston), curly Frisee, escarole, elegant endive, sturdy Romaine, watercress, a classic crisp wedge of iceberg, and baby green spinach make for wonderful salads. Add thinly sliced red cabbage or radicchio for color. Mix up your greens! 

Add Some Crunchies

Crunchy things give salads texture and are a way to add flavor, protein, fat, and color. Sprinkle on hemp hearts, adding protein and cru...

Frozen Banana Bites

Suggested serving 4-6 bites.

4 cups ripe banana, cut into 1/4 inch slices (roughly 3 banana) 

11/2 cup chocolate chips (Lily’s is a good dairy free/sugar free option)

1⁄4 cup almond butter, chunky or smooth

1 teaspoon coconut oil 

Directions

1. Cut the banana into 1⁄4 inch slices and set aside on a baking sheet covered in parchment paper.
2. Spoon 1⁄2 teaspoon almond butter on half of the banana slices on the parchment paper.
3. Top the layered half with the other empty half of the banana slices to make a sandwich.
4. Place the baking sheet in the freezer and freeze for two hours. When the banana sandwiches are frozen, prepare the chocolate.
5. Place the chocolate chips in a mid-sized microwave-safe bowl along with the coconut oil.
6. Cover and microwave on low/medium heat in 30 second bursts. Stir in between each round until the chocolate is fully melted. 
7. Prepare another baking sheet with parchment paper. Take the bites one by one out of the freezer and dip them i...