I love to cook, but let's face it, cooking for one is tough and tricky (and for me, not too inspiring). When Mr. C. travels, you'll more often than not, find me with a simple bowl of cereal. And while easy, it's hardly nutritious or filling for too long. However, in effort clean up our menu after a long weekend spent at the lake enjoying every morsel of junk food, I threw together this delicious, super easy salad. True to it's name it features a little bit of everything which keeps the taste-buds guessing, but also allows for easy substitution for whatever is fresh and ready.
Everything-But-The-Kitchen-Sink Salad
(Makes one large, dinner-portion salad)
You'll need:
- 1 carrot, chopped
- 1/4 of an English cucumber
- A healthy heaping of baby spinach
- 1 leaf of romaine spinach
- 1 handful (approximately 5) cherry tomatoes
- 1 handful sugar snap peas
- 1/2 ripe avocado, diced
- 1 scallion, white and pale green parts only, diced
- 1/4 cup of endive, chopped
- 1/8 tsp sesame seeds
-Half a tin of tuna or salmon (if canned, drained)
- A dash of red pepper flakes
- A drizzle of virgin olive oil
- Salt and pepper to taste
To Make:
Simply combine all the elements and top with the drizzle of oil and a dash of salt and pepper. Done and done.
This salad is a bit thrown together and that's the beauty of it. Have radishes, throw them in. Celery? Sure. A bit of onion rather than scallion, that works too. Completely guilt-free and gorgeous, this salad is the perfect weeknight meal that easily feels like a treat.
-MC-
