05/11/2025
BBQ season is here, and “salad” suddenly means a lot of things.
A common theme I see in clinic is that many people feel they’re eating plenty of salad over spring/summer… but when we break it down, it’s usually:
âś… Potato salad
âś… Pasta salad
âś… Rice salad
These foods can absolutely be part of a balanced meal. They provide satisfaction, energy, and can pair beautifully with protein.
The only issue? They don’t count as vegetables in the way most people assume.
With around 95% of Australians not meeting the recommended vegetable intake, a BBQ plate built mostly from carb-based salads leaves very little room for the colourful, non-starchy vegetables that support fibre, gut health, metabolism, and disease prevention.
This season, aim to balance your plate:
âś” Lean protein
âś” Your favourite carb salad or wholegrain bread
✔ Plus a generous serve of colourful salad or veggies. Think lettuce, tomato, cucumber, capsicum, coleslaw, broccoli, green beans, beetroot, carrot… whatever you enjoy and will actually eat.
It’s not about removing the foods you love.
It’s about adding the foods your body genuinely benefits from.
Small habit shift. Big long-term impact.