There are many ways to go green, but none as nutritionally beneficial as filling your cart with green fruits and vegetables. Colored by chlorophyll, green foods are full of vitamins, minerals, and antioxidants as well as high in fiber and low in calories. Try these winning strategies for adding healthy greens to your meal roster:

• Fortify soups and stews. Instead of just celery, get a double bonus with fiber plus vitamins A, C, E, and K by tossing in asparagus, broccoli, spinach, kale, cabbage, or Brussels sprouts.

• Shoot for spinach or leafy greens over lettuce. Leafy vegetables come in a variety of shades, but the darker the green, the higher the vitamin and mineral content. Some lettuce varieties (such as romaine) can be a good source of fiber, but spinach also contains antioxidants that help your body combat free radicals (with vitamins A and C) and promote good eye health (with lutein).

• Splurge on avocado. This fruit is a good source of vitamin E (as well as 19 other vitamins and minerals), which supports healthy aging and cell function. Plus, the mono- and polyunsaturated fats in this fruit can help lower cholesterol.

Other ideas include mixing green peppers in scrambled eggs, snacking on kiwi or honeydew melon, and sautéing collard greens, kale, zucchini, or bok choy with a little olive oil and garlic.