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I was riding on the train and I saw this man get on with a huge plastic grocery store container of salad and he was just going to town on it. He had put dressing in it, his toppings and he was on the go. whenever I make a salad and have to take it to a party or something, I bring it in a bowl and then I have to remember to take it home but that’s so dumb. He changed my life.
Apr 19, 2025
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i will never buy a pre-packaged salad ever again.. hand making salad can be an art..
Sep 10, 2024
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🥗sometimes i make myself a comically big bowl of salad with all my favorite things and munch on it all day.
here’s my recipe - the lemony arugula basil salad kit from trader joes (i take out the nuts bc i don’t fw them but u can keep them in if u want) - a lil extra lemon juice - spicy impossible nuggets - minced garlic - a lil extra of ur fave cheese
ohhhhhhh now that’s what i call… a salad
here’s my recipe - the lemony arugula basil salad kit from trader joes (i take out the nuts bc i don’t fw them but u can keep them in if u want) - a lil extra lemon juice - spicy impossible nuggets - minced garlic - a lil extra of ur fave cheese
ohhhhhhh now that’s what i call… a salad
Apr 2, 2024
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🥗These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
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