I call this "The Big Salad" (TBS), which sounds way more impressive than it really is. Mostly, it's a mix of ingredients you like, cooked if need be, or not. Grilled onions--throw them in. Half a carrot in the fridge? Wash it (no need to peel), shred it and add for color. Cucumber? Leave the skin on and cut on a bias for a cool shape. Add a little protein--chickpeas, kidney beans, or cooked whole grains. Arugula adds a nice hit of pepper, radicchio adds color and bitterness. Tomatoes bring acid and sweetness, while shredded kale adds texture and body. Olives for the brine. Fresh citrus or a splash of vinegar for pop.

Most of the time I never dress my salads. But if you feel compelled to use a dressing, go light on processed oils and and use only a couple of tablespoons dressing per serving. Here's a tasty option.

Hummus Dressing

Makes about 1/2 cup

  • 1/4 cup hummus
  • 1 tablespoon chopped parsley
  • Juice of 1 lemon
  • 1 tablespoon water
  • 1 tablespoon of olive oil

Combine all ingredients. Refrigerate until ready to use.

Salt and pepper to taste.


Comments List