The secret of how to make any salad taste good is all in the toppings. Understanding how our digestion and body experience ’taste’, then dressing salads accordingly, will unlock the secret to making salads taste delicious and give you a gut-friendly brain-optimized go-to meal.

The understanding of how we compile this fiber into a meal that makes your butt wiggle in happy food dance is what I consider a crucial step to future healthy self autopilot.

The party version of my salad has made non-salad eaters say, “Wow, I this salad actually tastes good.”

The basics of how to make a gut friendly salad taste good is understanding acid, fat, heat, and salt. There is actually an excelled Netflix series that has four episodes labeled this, I recommend it. A salad that tastes good has all of these components. Acid in the form of lemon or apple cider vinegar. Fat in the form of tahini, oil, or seeds. Heat in cooked veggies and eggs. Salt in the form of salt and also sea weed. The ratios matter. I recommend a lot of each, most people underdress their salad and therefore don’t eat much.

Increasing fiber intake helps waste move out your body regularly, which is the opposite of what flour does for your gut (and brain). Think of flour as slowing you down both physically, emotionally, and mentally. Think of salad and high fiber foods as food to help keep all your systems up and moving.

To make veggies, salads, and fibers the main show of your diet taste is of the utmost importance.

We lived on a cruise ship and used these salad toppings to make iceberg and Romain lettuce become not only yummy but also a staple meal of ours that our friends were excited to join us for.