Cannellini, Kale & Avocado Salad

SOUND BITE

A few years ago, I tasted a version of this higher-fat-but-healthy-fat salad at Erewhon, Los Angeles’ famous upscale food market. I couldn’t shovel it into my mouth fast enough! I knew I had to recreate the recipe at home, and I ended up liking my version better than the original. Way to go, Greta! Now, please excuse me while I go bathe in the dressing.

High-Fat Good-Fat Salads

Some of my salads are a little higher in fat than you might expect, but that’s because they’re loaded with good fats—the kind your body actually loves.

Think avocados, nuts, seeds, salmon and extra virgin olive oil—these aren’t just tasty salad ingredients, they’re basically nutritional ninjas, working behind the scenes to boost flavor, keep you full and help your body absorb all those fat-soluble vitamins like A, D, E and K.

You’ll get more benefit from eating greens and vegetables when you pair them with healthy fats. And yes, good fats come with calories, but let’s leave the fat phobia in the 90s where it belongs.

Fat calories are the kind that earn their keep—meaning they KEEP you fuller longer and help balance your blood sugar, so you’re less likely to find yourself elbow-deep in a bag of chips one hour after lunch.

Creamy avocados, crunchy almonds, rich olive oil—they’re not only healthy, they’re the difference between a salad you barely tolerate (because you’re “supposed” to eat your greens) and a salad you love and crave.

The bottom line is this: Good fats make great salads!