Jaws dropped when it was revealed that McDonald's kale salad with asiago Caesar dressing has more fat, sodium, and calories than a Double Big Mac. Part of that has to do with the fact that there’s fried chicken on top—and then there’s that calorie-bomb dressing.
But there are plenty of delicious ways to top off a plate of fresh greens that actually up the nutritious factor of the dish. Here are a few of our favorites.
Paleo Greek dressing
Dress your greens in a sweet-and-tangy Greek Vinaigrette from Mark Sisson's Primal Kitchen. Made with both avocado and oregano oils full of vitamins, folate, iron, and magnesium, this light yet savory dressing has no dairy, sugar, or canola oil. It tastes divine drizzled over veggies (steamed or raw), or as a marinade for meats.
Annie’s Homegrown Organic Ketchup gets its incredible flavor from ripe organic tomatoes with a richer, earthier taste than their genetically-modified counterparts. Not to mention, non-GMO tomatoes mean higher amounts of health-boosting vitamin C, lycopene, and other antioxidants. Use to it to glaze vegan “meatloaf” or alongside crisp, Paleo-friendly parsnip fries.
While many popular mayos are loaded with preservatives and starches, Sir Kensington’s Classic Mayonnaise is made with all natural, wholesome ingredients. It adds as much creamy goodness as traditional mayo to any dish—we especially like it on these protein-style sliders.
Gluten-free yellow mustard
Brighten up burgers and dogs with Organicville’s gluten-free yellow mustard. It gets its sweetness from agave nectar, a natural, low-glycemic sugar alternative (meaning it’s less likely to spike your blood sugar levels after eating). Again, the list of ingredients is short and simple: Water, agave nectar, organic vinegar, mustard seed, salt, turmeric, and paprika.
Jarred portobello mushrooms
Paesana’s Organic Portobello Mushrooms are already marinated to perfection in antioxidant-rich extra virgin olive oil, so all you have to do is pop open the jar and pour a little over anything from sandwiches to salads to antipasto.
Photo credit: Alicia Cho