The biggest trick I have learned for taking a salad from “meh” to “yum” is to pay special attention to every ingredient, even if it’s just making sure to pick great quality ingredients or seasoning them as you go. By roasting cauliflower instead of throwing it in raw, salting the cucumber before tossing it in, or marinating your lentils before adding it to a salad, you can make a delicious salad.
Think of this next time you make a salad and see where your creativity takes you, and in the meantime here are some simple combos for quick salads:
Marinated lentils + toasted pine nuts + feta cheese + kalamata olives
Marinated lentils: cooked lentils, olive oil, red wine vinegar, salt – let sit in the fridge while you prep the rest of the ingredients
Toasted pine nuts: toss in a hot pan until they smell nutty
Roasted chickpeas + diced fresh tomatoes + cucumber + quick-pickled onions
Roasted chickpeas: olive oil/salt/spices of choice at 425F. Toss once, for about 15 minutes total, or until crispy
Quick-pickled onions: red wine vinegar, water, and salt solution, let sit for 15 minutes before draining
Shredded chicken + corn + black beans + bell pepper + cilantro
Dress with BBQ sauce or your favorite dressing
Cannelini beans + shallots + bell pepper + olive oil + red wine vinegar
Hot smoked salmon + boiled potatoes + green beans + corn + cherry tomatoes
