Eating salad almost every day may be one of the most habits you can adopt. It will fill you up with fiber and protein not calories. Salads have lots of textures, colors, and flavors. You need to eat more fruits and vegetables (especially dark green and orange vegetables) and legumes. If you frequently eat green salads, you’ll likely have higher blood levels of a host of powerful antioxidants: vitamin C and E, folic acid, lycopene, and alpha- and beta-carotene.
Antioxidants are substances that help protect the body from damage caused by harmful molecules called free radicals. Researchers have noted a link between eating lots of fruits and vegetables and lower risks of many diseases, particularly cancer. Foods found to be particularly protective include beans and peas, string beans, peppers, tomatoes, carrots, apples, nectarines, peaches, plums, pears, and strawberries.
Getting a regular supply of protein is essential because your body doesn’t store it. Leafy greens make the perfect platform for ingredients that turn a salad into a rich source of protein. Choose low-fat cheese and lean meat such as chicken or turkey, but watch the portion sizes so the calories don’t add up.