Normally, I'm not much for salads. I like them as a side with lunch or dinner but as a main dish I usually find they're not filling enough.
Until I discovered this salad, which I am calling The Best Salad Ever. Seriously, this salad will keep runger away for hours. It's a perfect lunch before an evening workout or just the thing to eat for a post-workout meal. It's also super portable - just pack the ingredients in a container and you have a delicious lunch to enjoy at work or wherever life takes you!
To make this salad, we need to start with a little prep work. I typically make the following three recipes on Sunday evening and then just use as needed throughout the week.
Tuna & Chickpea Salad
1 can chunk light or yellowfin tuna in olive oil, drained
1 can chickpeas, drained and rinsed
1/4 small onion, minced
2 tsp lemon juice
1-2 tsp dried dill weed
Salt & Pepper to taste
Combine all ingredients and refrigerate. This salad tastes best if it's allowed to sit overnight for the flavors to combine.
Roasted Zucchini & Summer Squash
1 zucchini, halved and sliced
1 summer squash, halved and sliced
2 Tbsp olive oil
Salt & Pepper to taste
Preheat oven to 425 degrees. Placed vegetables on a baking sheet covered in aluminum foil (easy cleanup!). Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes.
Apricot Almond Couscous
1 cup dried whole wheat couscous
1 cup chicken or vegetable broth
1 tbsp olive oil
1/4 cup onion, minced
1/2 tsp garlic powder
1 tsp dried mint
1 Tbsp dried parsley
12 dried apricots, diced
1/8 cup sliced almonds
Combine broth, olive oil, onion, garlic powder, mint and parsley in a medium pot. Bring contents to a boil, then add couscous. Cover and remove from heat. After liquid has been absorbed - about 5-7 minutes - fluff with a fork. Mix in apricots and almonds.
And ... we're now ready to assemble the salad!
The Best Salad Ever
Makes 4-5 servings
4-8 cups of raw greens (kale, spinach, a lettuce blend - pick your favorite!)
1 batch Apricot Almond Couscous
1 batch Roasted Zucchini and Summer Squash
1 batch Tuna and Chickpea Salad
For each serving, start with 1-2 cups of raw greens. Top with couscous, followed by roasted vegetables and finally the tuna chickpea mixture.
I find I don't need dressing for this salad given all the flavors in each component but if you really want to add something, you could try a lemon-based vinaigrette.
Join the conversation: What's in your favorite salad?