They are crunchy, colorful, and synonyms of balanced meal. The so -called “healthy” salads have imposed themselves as a slimming reflex for many. Light, simple to prepareoften without starchy foods, they check all the boxes of the reasonable meal.
Why your slimming salad may not be at all
The idea is anchored in the spirits: the salad is healthy. But this reasoning zaps a crucial factor: what we put on it. Because the vinaigrette – this final touch supposed to sublimate everything – can alone contain more calories than the rest of the plate. And above all, it is often rich in hidden fatsin added sugars … or even in poorly digestible additives.
Industrial versions, in particular, combine the traps. A portion of two tablespoons of a classic vinaigrette can reach 180 kcalalmost as much as a crescent. And this is not the only problem: poor quality oils, glucose syrup, thickening, artificial aromas … are regularly part of the ingredients.
Even so -called “light” versions are not always reliable. To compensate for the reduction of fat, they sometimes contain more sugar or texture agents. Result: the glycemic impact is stronger, the satiety wealthy, and the temptation to snack returns faster.
Frequent errors to avoid in your seasoning
The danger does not only come from ready -made sauces. Even a house mixture can become a calorie bomb if the proportions are poorly adjusted. Many pour the oil to the eye, without measuring. However, a single tablespoon of oil (even olive) represents 90 kcal. Add a second “for smoothness”, a little honey “to soften”, and voila: the vinaigrette becomes richer than a grilled steak.
The most frequent traps:
- Excess oilespecially if it is poured directly from the bottle.
- Sugar or honey addedoften “just a point”, but which increases the glycemic load.
- Ready -made sauces with blurred ingredients and difficult to decipher.
- False Light Vinegueswho deceive on their real nutritional contribution.
- Forgetting the dosage : a salad full of sauce ceases to be a light entrance.
The most ironic? It is often in salads that we think is “slimming” that we release the most vigilance. As if the simple fact of eating raw vegetables allowed to season without limit.
How to season without ruining your slimming efforts
The solution does not consist in banning any form of sauce, but in regaining control of the ingredients. A good seasoning can remain greedy without being a trapper. Ideal: reduce the part of oil, add acidityplay on spices and master the quantities.
Some simple alternatives:
- Prepare your vinaigrette in advance and in small quantities to better dose.
- Replace part of the oil with a little water or plain yogurt.
- Use lemon, strong mustard or apple cider vinegar as a dominant base.
- Integrate fresh herbs or spices to strengthen calorie -free taste.
The most effective is to dose with a spoon, never “in the eye”. Because in this small drizzle of oil poured without thinking, it is sometimes a week of efforts that evaporates.
