Build A Higher Fiber Salad PDF Handout

Creating a high-fiber salad is easy and delicious! Here are some of the highest fiber salad ingredients you can include:

  1. Leafy Greens: Start with a base of dark leafy greens like spinach, kale, arugula, or mixed salad greens. These are low in calories and high in fiber.

  2. Vegetables: Load up your salad with fiber-rich vegetables such as:

    • Bell peppers

    • Cucumbers

    • Tomatoes

    • Carrots

    • Broccoli

    • Cauliflower

    • Brussels sprouts

    • Radishes

    • Beets

    • Zucchini

    • Red cabbage

  3. Legumes and Beans: Add cooked beans or legumes for an extra boost of fiber and protein. Options include:

    • Chickpeas

    • Black beans

    • Kidney beans

    • Lentils

    • Edamame

  4. Whole Grains: Incorporate cooked whole grains into your salad for added texture and fiber. Options include:

    • Quinoa

    • Brown rice

    • Farro

    • Barley

    • Bulgur

    • Wheat berries

  5. Seeds and Nuts: Sprinkle seeds and nuts on top of your salad to add crunch, flavor, and additional fiber. Try:

    • Chia seeds

    • Flaxseeds

    • Sunflower seeds

    • Pumpkin seeds

    • Almonds

    • Walnuts

    • Pecans

  6. Fruits: While fruits are not typically associated with salads, adding some can bring a sweet, refreshing touch and contribute fiber. Consider:

    • Berries (strawberries, blueberries, raspberries)

    • Apple slices

    • Pear slices

    • Grapes

    • Orange segments

  7. Avocado: Avocado is not only creamy and delicious but also high in fiber and healthy fats. Plus, it adds a satisfying richness to your salad.

  8. Dried Fruits: Add small amounts of dried fruits like raisins, cranberries, or apricots for sweetness and extra fiber. Just be mindful of the portion size as they can be high in sugar.

By combining these ingredients, you can create a delicious and nutritious salad packed with fiber to support your digestive health and overall well-being. See our new handout hub for more handouts.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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