r/salads

Hardly anyone ate it. Which was fine because I got to take it home and devoured it in two days. Absolutely delicious 🤤

Apple + cucumber + carrot + sprouts + tofu = perfect diet ❤️

*You can Paneer also instead of Tofu

What would you add to this bowl?

Lettuce, chicken, avocado, beets, chickpeas, black, olives, cucumbers, green onions, hard-boiled eggs.

Dressing is a white wine vinaigrette, and old bay seasoning

My employer offers $5 subsidized lunches 3x a week from local restaurants. Every Wednesday i get this delicious salad with extra jalapeño ranch. Those are fried avocado slices, and i opt of tomato.

Also chicken not pictured... still cooking.

Canned sardines, soft-boiled eggs, cherry tomatoes, shallots, avocado, roasted sweet potato, pickled beets, radishes, olive oil from the sardine tin, squeeze of lemon, salt and pepper

strawberry, red onion, parmesan, capers, castelvetrano green olives, sunflower seeds, pine nuts, croutons tossed in EVOO, salt, pepper and pecorino romano with a half avocado

A few years ago I had a Caesar salad at a restaurant that had very thin square slices of chicken in it, as shown in the picture. The texture didn’t feel like normal sliced chicken breast with visible muscle grains. It was smoother and more uniform, almost like the chicken was ground/reformed first and then sliced.

It reminded me slightly of deli chicken or turkey slices, but it tasted much better and more flavorful. The slices were thin, soft, and evenly shaped.

Does anyone know what this type of chicken usually is? And if its some sort of processed/deli meat what should I look for at the grocery store?

It’s 90 degrees in New England. Not cooking anything !

Salad consists of: cavatappi pasta, cucumbers, carrot, roasted red pepper, red onion, artichoke hearts, and canned tuna.

Dressing: olive oil, red wine vinegar, basil, oregano, fresh parsley, anchovy, whole grain mustard, salt, pepper, honey, lemon zest, capers, and garlic

Base of mixed greens and cucumber, topped with grape tomatoes, peaches, strawberries, lots of fresh basil, and burrata. For the dressing I minced a shallot and let it macerate with salt and the juice and zest of a lemon at room temp for a few hours. Then I added 4 tbsp of olive oil and 1 tbsp of apple cider vinegar. I was really happy with how everything came together and complimented each other. The dressing brought a nice acidity without overpowering the other ingredients.

I use a rainwater-type dressing from my great-grandmother made with equal parts water and vinegar with as much sugar and oil you can tolerate, plus celery seed, salt, pepper. My mom used to add finely chopped onion and you can also add garlic.

If anyone has any advice for baby steps toward better salads id be very happy to hear them 😊

One of my go-to's for work lunch - best when paired with a protein. Easy to make a bunch of just a small serving. No real measurements - follow your heart! Stays good about 4-5 days in the fridge.

Orzo

Arugala

Radishes

Cucumbers

Yellow pepper

Shallot

Sun dried tomatoes

Castelvetrano olives

Fresh basil

Fresh dill

Pine nuts

TJ's dairy-free feta

Dressing:

TJ's kale pesto

Olive oil

Juice of 2 lemons

Zi'itar seasoning