Salads are helpful for dietary diversity. They are also helpful for eating copious amounts of leafy greens, the best veggies according to Dr Greger.

Should salad dressings be 100% fat free? Or should we introduce a couple of walnuts or a quarter of an avocado?

We can make excellent salt-free salad dressings from fruits, berries (fresh, dried or powdered), some vegetables like tomatoes, lemon, vinegar, fresh herbs, dried herbs, dried herb mixtures, spices and salt-free spice mixes. We may introduce small quantities of some nuts, seeds or avocados to make a low fat salad dressing.

My salad dressings have a combination of lemon, vinegar, fresh herbs, spices, berries, some nuts & seeds. No salt.

What are CDC guidelines for washing and drying leafy greens? Should we wash 'triple washed' or 'ready-to-eat' leafy greens? Why should leafy greens be diligently separated from animal products like meat, fish and eggs all the way from the grocery market to home? What are some techniques for drying leafy greens?

Leafy greens are delicate and tend to go bad within a few days. Are there tips & techniques for extending their life in our fridge?

Daily salads are awesome! Two daily salads — for lunch and dinner — are even more awesome! How may we batch prep salads on weekends so that salads are ready within 5 mins of work on weekdays?

Which containers to buy? How to pack salad into these containers so that our salad doesn't become soggy?