Salad sometimes gets a bad rap for being boring or bland, but it doesn’t have to be that way. A good salad should be a multi-textured, flavor-packed masterpiece, and to make a salad shine as its best self, there are a handful of things to avoid. We spoke with a cookbook author and salad expert to learn the most important things to avoid when making salad. We have broken down the dos and don’ts for every component, from the lettuce greens and dressing to the toppings and mix-ins. Learn how to up your salad game and avoid these rookie mistakes.
Jess Damuck, recipe developer and author of Salad Freak: Recipes to Feed a Healthy Obsession
Using Store-Bought Dressing
Not only is a homemade vinaigrette far more economical than store-bought, it’s also unmatched in terms of flavor. Store-bought dressings have a lot of unnecessary ingredients. Homemade dressing, on the other hand, can be made with good-for-you ingredients. Plus, you can tailor it to your taste and choose flavors that work well with the other ingredients in the salad.
Using the Same Dressing For Every Salad
Recipe developer, cookbook author, and salad connoisseur Jess Damuck staves off the vinaigrette monotony by keeping a variety of vinegars on hand. She says that keeps her from getting bored. Check out the interesting varieties of vinegar available, there’s a lot more out there than the usual balsamic, apple cider, and red-wine vinegar—and a good vinegar can be a real game changer. Damuck says a current favorite of hers is an ume plum vinegar, which she uses in tahini dressings now.
She also recommends using two different acids when making a vinaigrette. For instance, a combination of vinegar and fresh lemon juice rather than just the vinegar. It adds an extra brightness that can give any salad a level up.
Using Bagged Lettuce
Opt for fresh greens over bagged and pre-washed lettuce if and when you can. Sure, packaged leaves are convenient, but salad greens (for the most part) tend to be fairly hearty when stored properly, so you’ll be less likely to end up with slimy salad mix. Damuck encourages washing greens as soon as you get home.
She uses a salad spinner, changing the water as many times as needed until there is no sediment left. Once they’re washed and spun dry, store the greens in the refrigerator. A reusable baggie with a paper towel inside is good for storing washed salad greens, but if you plan to eat a lot of lettuce in one week, consider investing in a ventilated produce container.
Using Only One Type of Lettuce
An easy way to give salad an instant lift is to incorporate more than one type of lettuce. Some varieties of lettuce are crisp, like romaine and iceberg; others are soft and buttery, like Bibb; and some are delicate and tender, like watercress and baby greens. If you’re bored with your usual salad, using these different textures is a surefire way to get out of that salad rut.
Using Soggy Greens
The first word that usually comes to mind when we think of salad is “crisp.” There’s no room for soggy lettuce here. The best way to prevent this is to clean and store the greens properly and not dress the salad too far in advance.
The only salad greens that should ever be anywhere near “soggy” are things like kale leaves. These hearty greens are often massaged for salads, meaning the leaves are tossed with a bit of olive oil or salad dressing and rubbed between your fingertips to soften them slightly.
Overcomplicating
“I don’t like an overly complicated salad with a million ingredients,” says Damuck. She thinks a salad can be really satisfying without having a huge ingredient list and prefers to let the produce shine. Instead of cramming your bowl full of too many ingredients, Damuck recommends taking your time shopping and seeking out fresh seasonal produce for the salad.
Overdressing
Another way to ensure the produce is the show’s star is to avoid drowning it in dressing. Overdressing tends to overpower the flavors and textures of the main ingredients. Our best advice? Start small and serve more dressing on the side for drizzling.
Underdressing
When it comes to dressing, the key to a great salad is a happy medium. Just as you don’t want to overdress it, no one wants a dry salad. The advice remains the same. If you’re worried you underdressed a salad, keep a bowl of dressing on the side so you can add more if needed.
Not Incorporating Enough Textures
A good salad lives and dies based on how well the textures are layered. Damuck keeps lots of nuts and seeds in her freezer because they are a simple way to add texture to even the simplest salad. “They’re great for a protein boost as well,” she says.
Roasted chickpeas are another textural go-to for Damuck. “I roast a bunch in the beginning of the week and they make any salad a meal in my opinion!” Other components that are great for adding textures to lettuce salad are roasted or fresh vegetables, chewy grains like farro or barley, crisp pickles or pickled peppers, crunchy chips or croutons, and crumbly cheeses like feta.
Not Seasoning Properly
The best way to season a salad depends on the type you are making, says Damuck. A tossed salad can be seasoned in one go, but composed salads are a bit different. “I love composed salads because you are seasoning each component to taste, so you can make sure it’s evenly flavored and dressed.” Either way, make sure to taste as you go and add salt and pepper to taste.
