Weekday Lunch Salad Recipe1 serving:
2 cups salad greens, such as mixed lettuces, baby spinach, arugula or baby kale
1 cup beans such as chickpeas or black, white, pink or cranberry beans (or 1/2 cup beans plus 1/2 cup of another protein such as tuna, hard-boiled egg, sliced chicken, turkey or steak)
2 tablespoons sliced avocado or blue cheese crumbles (or another deliciously fatty ingredient)
2 tablespoons fruit, such as halved grapes, strawberries or dried cranberries
Kosher salt and freshly ground black pepper
Smoked paprika and/or ground cumin, optional
Splash of apple cider or rice wine vinegar
Extra-virgin olive oil
- Arrange the salad greens in a bowl, and top with beans plus other add-ins.
- Sprinkle with salt, pepper and paprika, or cumin if using, then dress with vinegar and oil and toss well. Eat immediately.