I adore salad and eat at least one a day. The key to not losing interest is to vary them up. If I had the same old salad with lettuce, tomato and cucumber every day I'd quickly lose interest. As I've been avoiding, for the most part, starches and "bad" carbohydrates, I've had to pay close attention to what I'm eating. It required a bit more of an effort not to go to the pantry to grab a snack or bread or grain. It can make lunch and other meals quite limiting and require you to put some thought into it. As we are all pressed for time I am always looking for shortcuts - especially at lunchtime. I have a "Salad Shortcuts" - I have a lot of items prepped beforehand and sealed in separate containers so that I can quickly grab and go which helps tremendously. Another shortcut is the leftover. Whenever I make dinner - whether it be fish, chicken or what have you, I alway buy a little extra so that I can incorporate into my lunch the next day or two. Adding a protein to salad makes it more interesting and more satisfying.
I love to make a chopped Greek Salad which is essentially a Greek salad without lettuce. It's crunchy and filling and incredibly flavorful which makes it a very satisfying meal. I often make it in large batches and snack on it over a period of a coupe of days. Since I have most of my ingredients already prepped and chopped this takes just a couple of minutes to make. It's a great portable salad as well for those who prefer to bring their lunch to the office.
Chopped Greek Salad with Grilled Salmon
All amounts are estimated - You can add more or less depending on your preferences.
*If you don't have access to a grill or griddle any leftover cooked salmon will do
Serves 1, Generously
1 cup cubed cucumber
8 Grape or cherry tomatoes halved
1/4 Cup garbanzo beans
1 -2 tbs chopped onion or scallions
2 artichoke hearts quartered
6 - 8 Kalamata olives, cut in half
1 "handful" of red, green or yellow peppers chopped, optional
2-3 Hearts of Palm cut into 4 pieces each, optional
1-2 banana peppers chopped, optional
Leftover salmon, crumbled, about 4 ounces
1 tbs homemade vinaigrette. (recipe here)
Add all ingredients to your bowl and toss well so that the ingredients are well coated by the dressing,
Add sea salt and pepper to taste