Eggs are a nearly perfect food and go great with your veggie salad. In fact, when eaten with greens (not iceberg lettuce), they increase nutrients. Other nutrients are better absorbed when eggs are eaten with salads.
But remember, cooking affects the nutrients in eggs, so make soft-boiled, lightly fried, poached or scrambled eggs. “Free-range” eggs have higher nutrients according to the USDA, too.
Homemade salad dressings are the best. We use olive oil and lemon juice with herbs mostly. Coconut oil is better but I find it a bit sweet.
Dark greens such as watercress, kale, spinach are exceptional. Make your greens count. Add broccoli, cauliflower, radishes, and sprouts. This time of year, local produce is more available. Use low glycemic fruits (see our list on the website) such as berries. Avocados provide 20 essential nutrients including potassium, Vit. E, B’s and folic acid. Avocados also are full of beneficial fats.
Enjoy coconut water (found in the water aisle), and you’ll really feel better and ready to tackle the heat.