Why I’m suddenly eating a lot of salad

salad for diabetics

I’ve always kind of liked salad, but I wasn’t really in the habit of making it at home. Now that I have goddam diabetes, I make it all the time. Here’s why:

Salad doesn’t take long to make.

Rinse, then chopchopchop. That’s it.

If you refrigerate the vegetables separately from the lettuce, you can mass-produce salad that can be eaten over several days.

I usually tear up 2-3 different types of leafy greens and toss them into a plastic bag. Vegetables go in a separate bag.

I can make my own salad dressing.

I only know how to make two different dressings, both of which take minimal effort, and that’s enough for me. I’ll include the recipes for those dressings down below.

Salad is a great filler.

I love tacos, but I know it’s probably bad to eat like five of them in one sitting, cuz tortillas bad on the blood sugar. But I’m hungry dammit. So I have two fully loaded tacos and fill in the rest with salad. How delightful.

I can eat a ton of salad without worrying about blood sugar.

Vegetables! Ain’t no harm in vegetables. And like I said, salad is a great filler. The effect on blood sugar is pretty small.

Vegetables are cheap.

Plus you can mix things up and throw different things in there, depending on what’s in season.

Balsamic Vinaigrette Salad Dressing Recipe

  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • 2 teaspoons dark brown sugar, optional*
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

I don’t really follow this recipe. I always skip the garlic and brown sugar because (a) sugar bad, and (b) I’m lazy. And I just eyeball the rest.

Dijon Mayo Salad Dressing Recipe

  • 1 1/2 tablespoons mayonnaise or whole-milk plain yogurt
  • 1 teaspoon Dijon or grainy mustard
  • Pinch salt
  • l Pinch granulated sugar
  • Freshly ground black pepper
  • 1 tablespoon Champagne or white wine vinegar

Whisk the mustard, mayonnaise or yogurt, salt, sugar, and pepper together in a small bowl until combined. Add the vinegar and whisk until smooth. Toss with salad greens and serve.

I got this recipe here. Again, I don’t follow this exactly. Obviously I skip the sugar. And I just squeeze a bunch of mayo into a cup and add Dijon mustard and white wine vinegar until it’s runny and looks/tastes right. This usually results in way more dressing than I need, but who cares. It keeps pretty well.

So in conclusion, salad = good. Not just for diabetics, but for everyone, and especially diabetics. And people who are in the habit of eating a lot.

salad for diabetics