This blog is an extension of my love to create delicious food that is suitable for serving a crowd, and is no reflection of what I actually eat every day.
Though I WISH I could eat cake, pie, cupcakes,Β and ice cream every day, the reality is a lot more like the pictures you see here.
Here’s a super-quick lunch idea for busy guys and gals on the go usingΒ wild-caught canned salmon or tuna (available at grocery stores like Whole Foods or Trader Joe’s), which provides anΒ easy, no-cook, and delicious protein boost to your salad.
The key is to chop everything up into little pieces using a sturdy pair of kitchen shears.
And for dessert, I like to finish it off with a square or two of dark chocolate!
xoxo,
peaches & cake
The Meg Salad
Serves 1
2 large handfuls organic spinach or mixed greens
1-2 medium carrots, sliced thin or shredded in a box grater
1/3 – 1/2 medium avocado
3-4 oz. canned wild salmon, drained (or substitute wild canned tuna)
Other add-ins: I also like to add sliced cherry tomatoes, chopped zucchini, and a tablespoon of ground flaxseed if I feel like it/when I have it on hand.
Good-quality balsamic vinegar
Fresh ground pepper
Add the spinach/greens, carrots, avocado, and salmon to a medium mixing bowl. Add a drizzle of balsamic vinegar, a drizzle of extra-virgin olive oil, and a few shakes of fresh ground pepper. Chop the salad using a good-quality pair of kitchen shears,Β turning the bowl around in aΒ circle asΒ you go with your other hand. Transfer to a salad bowl and season with extra balsamic vinegar and black pepper, if desired.
