"Simple leafy salad" is something I often write in meal plans for my clients. But it seems necessary to clarify just how "simple" it really is and what to do to make it more than just three dull leaves of iceberg lettuce drizzled with olive oil. A salad should be exciting, not boring.

There are only a few secrets to making a truly delicious leafy salad:\

1. Diversity. Don’t use just one type of salad green—always mix different varieties. The darker the greens, the more nutritious and flavorful they are. The perfect combination is two types of dark greens (such as spinach, kale, chard, romaine, chicory, endive, sorrel, arugula) and two types of aromatic herbs (dill, parsley, cilantro, tarragon, mint, chives, or even leeks).
2. Flawless balance of flavors. Crunch. This is a new addition to the classic rule. The classic rule is to combine as many flavor elements as possible in a dish: sour, salty, sweet, bitter, spicy, and umami. Let’s break it down: sour from sorrel or vinegar, or lemon juice in the dressing. Salty from salt or soy sauce. Sweet from honey, agave syrup, or even a tiny drop of sugar in the dressing, or from apples, grapefruit, pears, persimmons, or berries in the salad. Bitter from arugula, thyme, cilantro, onions, garlic, or mustard. Spicy from a bit of chili or a few drops of Tabasco. Umami, the deep, savory taste that ties everything together, comes from protein sources—poultry, cured salmon, goat cheese, shrimp—or is naturally found in spinach, very ripe tomatoes, mushrooms, and seaweed. A simple way to add umami is with a dash of fish or soy sauce in the dressing. The update to this rule is adding crunch: thin slices of carrot, cucumber, or bell pepper, some crispy nuts, radish, daikon, or apple.
3. Dressing. This is the element that fine-tunes the balance of flavors in the salad. Once you've put together the base, the dressing adjusts the tastes that might be missing.