I think this salad is super. Why? We’ll because it is essentially the perfect meal. Whenever I start to feel like this, and really want to feel more like this, then I know it’s time to go back to the super salad. (And let’s face it, that cake I posted yesterday doesn’t help!)
Let me be clear. I do not like to feel like this, but I really don’t like to feel hungry. It makes me… well… feel a little like this. Yeah it’s not pretty. So this salad works great for me because it’s chock full of healthy vegetables and healthy proteins and it doesn’t just take away the hunger, it actually makes me feel full and satisfied.
You can see (hopefully) from the pictures that you just layer in delicious vegetable after delicious vegetable and then at the end you sprinkle on the easiest salad dressing in the world until you have a feast of epic salad proportions. You think I’m exaggerating, but I’m not. It’s so good my sister told me she wished I was there to make this for her every night of the week.
The drawback here (of course there had to be a drawback didn’t there) is that it’s hard to give specific quantities of each vegetable because 1. I make it just a little differently each time depending on what’s in the fridge that night and 2. I don’t know how much you like of each vegetable so I can’t really tell you how much to use. For example. I use scallions because I don’t like raw red onion (or yellow onion, or any raw onion other than scallions or shallots if I’m being honest). So I get accused of this not really being a recipe but just an “ingredient list”.
But see, I like to think that this just makes it supremely versatile. For example, the chicken I put on top; it’s entirely optional. If you have leftovers from your roasted chicken this week then use it. If you’re a pescatarian use shrimp or salmon. If you’re a vegetarian don’t even consider any of these, there’s enough protein from the chickpeas, almonds, and goat cheese. Or, if you don’t like goat cheese try feta, shaved Parmesan, blue cheese, or Gorgonzola. Don’t have any almonds tonight, try pine nuts, walnuts, pecans… see the possibilities are endless. But I highly recommend the chickpeas and the avocado they kind of give it its “umph”.
Super Salad (these quantities are a guide not a rule; make it your own)
3 scallions, chopped thin
1/3 cup goat cheese crumbles
1/2 can of chickpeas, drained, rinsed, and dried
6 baby carrots, sliced thin
4 rings of red bell pepper, approx. 1/6 inch thick each
1/2 medium tomato, diced
1 avocado, diced
2 cups salad greens
1/4 cup blanched slivered almonds
3/4 cup shredded or chopped cooked chicken
Seasoned* Vinegar and Oil Salad Dressing
2 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried sage
1 tsp dried thyme
1/2 tsp ground black pepper
Extra virgin olive oil
Layer each salad ingredient in a bowl and when everything is in the bowl toss to combine.
Mix the dried spices and seasonings of the salad dressing in a bowl together then sprinkle approximately 1/2 – 3/4 tsp of the mixture onto the salad and toss again.
Drizzle just enough extra virgin olive oil onto the salad to moisten the leaves (approximately 1-2 tbsp) and toss again.
Drizzle on vinegar to taste (approximately 2 tbsp) and toss again.
Serves 2 very hungry adults.
*For the seasoning mixture go buy yourself a few of these glass spice jars and mix up the full amount of salad seasoning. Then store it in the jar in your spice rack and it’s ready for you every night, no fuss, no muss.
**The versatility extends to the vinegar choice. You can use any vinegar you like. I tend to alternate amongst balsamic, rice wine, sherry, and red wine vinegars although balsamic is my favorite.