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What does “feel-good food” mean? It depends on whom you ask. That’s why each month our Feel-Good Food Plan—with delicious recipes and a few wild cards—is hosted by someone new. This month our associate cooking editor Nina Moskowitz shares salads that actually fill her up.
Give me any salad—I love them all—but approximately an hour later, I reliably hear a ferocious growl from my tummy. No matter how much lettuce I eat, whether crisp Little Gem, spicy arugula, or crunchy romaine, I never feel quite satiated. I think of these salads as a precursor to my real meal, but I don’t always have the foresight to plan more than three meals a day.
So I’ve started being intentional about the ways I build my salads. For me, that means going maximalist with the produce (for a rainbow of colors and textures), aiming for at least one protein (be it a rotisserie chicken or can of chickpeas), and most important, never neglecting carbs. Torn sourdough croutons, tender boiled potatoes, and the wide world of grains. There are so many to choose from, but my all-time favorite? Crispy rice. It’s a textural marvel, makes great use of leftovers, and reliably quells my hunger.
My current go-to is this Crispy Rice Salad With Spicy Tahini Dressing, piled high with a mishmash of vibrant produce—crisp purple cabbage, creamy avocado, juicy mango—and pucks of pan-fried rice. I like to toss in edamame for heft and protein and douse it all in a nutty dressing made from tahini and chili crisp. The salad is just as much fun to eat as it is to look at, the kind of meal that makes me feel both gleeful and full. A victory.
These are the main-course-worthy salads I’ve been adding to my rotation. This Quinoa-Bean Salad With Lots of Dill has made for hearty desk-side lunches, and this Creamy Coconutty Shrimp Salad has been the star of many a dinner party. And as a lover of all things crispy rice, I’m already planning when I can make this brilliant Laotian-Style Chicken and Rice Salad.
More Feel-Good Finds for the Month
I ride my bike, Marsha, to Brooklyn Bridge Park, Prospect Park loop, Red Hook, even upstate. And I’ve been obsessed with personalizing it: stickers on the down tube, mossy green grips, and a high visibility pizza reflector to attach to the back. The slice is my latest infatuation. It’s blazing orange, with a variety of toppings: mushrooms, pepperoni, and olives. And it commands attention on the road in just the right way—deliciously cautious.
I’ve had a basic frother for a while, and it’s good for half-assed lattes and emulsifying salad dressings. But recently I upgraded to the Instant Pot model, and I’m hooked. All you have to do is push a button to get aerated milk ready to top your morning brew (for me, that’s espresso). It’s no one-trick pony either, with both warm and cold foam settings, because variety is the spice of life.
One of my 2025 resolutions was to give up laces and only wear slip-ons. Obviously, this doesn’t work for everything (it’s hard to play kickball in clogs), but for the most part, I’m achieving my resolution. And say what you want about these dorky Merrell Jungle Mocs but they’re by far the most comfortable shoes I’ve ever worn. The soles offer great traction and the padding feels supportive, even when I’m putting in 20,000 steps a day.
Next Time
June’s Feel-Good Food Plan will be hosted by senior recipe copy editor Liesel Davis, who’s sharing the recipe that lets her cook once and enjoy a homemade dinner all week. We’ll see you next month!