Clementine Haxby, a chef and nutritional advisor, aims to change the perception of salads through her new book, The Salad Project. By providing 30 dressings and 55 recipes, she illustrates that salads can be flavorful and nutritious, going beyond traditional definitions. Emphasizing the importance of balance in nutritionâprotein, carbs, fiber, and fatsâHaxby encourages preparing dressings in advance to enhance meal convenience. Her approach celebrates diverse flavors and varieties, promoting salads as satisfying meals rather than mere weight-loss tools.
Many people see salads as boring, bland meals, but Clementine Haxby's new book aims to redefine salads as nutritious, filling dishes.
Haxby emphasizes that salads should be nutritionally balanced and incorporate diverse flavors and textures, moving away from the idea of salads as solely green and low-calorie.
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