How to use Leftovers to make a quick and delicious Salad Bowl

 
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How to use leftovers for a salad bowl

 

Two big food trends which I’m really excited about are:

  • Increasing the effort to reduce food waste, and
  • The rise of the ‘bowl’

 

Wasted food is a huge problem and it’s great to see it being increasingly acknowledged. Recipes which use up leftovers are a big help in reducing food wastage and I’d like to do my part by showing you some of the salads which I make at home using leftovers. Up until now, these salads had not quite made it onto my blog – mostly because there is no real recipe (just pulling together leftovers). But they are utterly satisfying, delicious and super easy to make.

 

Using a bowl for these salads rather than a plate has several advantages:

  • it’s easier to toss a mixed salad in a bowl than in a plate
  • when eating a chopped salad, bowls are easier to use because you can use the sides to pack in the ingredients into your fork or spoon
  • bowls take up less table space than plates, which is a big plus if you eat at your desk
  • bowls give a cosy and homely feeling – whatever you eat from a bowl becomes comfort food!

When making my Salad Bowls, I try to stick to the following rules:

  • use a good sized single-serving bowl which is big enough to make one filling salad
  • chop up the ingredients fairly small
  • one grain (leftover quinoa, brown rice, couscous, puy lentils, etc…)
  • one protein (leftover cooked chicken, fish, seafood, eggs, meat, beans, cheese, lentils, etc…)
  • one cooked vegetable (leftover green beans, broccoli, potatoes, sweet potatoes, peas, kale or any other vegetable you cooked for dinner the night before)
  • two raw fresh vegetables (I always keep a stash of washed raw vegetables in my fridge ready to cut such as lettuce, tomatoes, cucumber, carrots, avocado or bell peppers)
  • one dollop of anything I have in the fridge (yogurt, cottage cheese, hummus, moutabel, guacamole, tahini, etc…)
  • any micro-greens, nuts or seeds to be sprinkled on top of the aforementioned ‘dollop’
  • depending on how much seasoning there is in the leftovers, I may or may not need some dressing. I find that a glug of extra virgin olive oil, a mini-glug of balsamic vinegar and a pinch of sea-salt does the job.

The Salad Bowl recipes I post are meant more as an inspiration for you to explore in your own fridge and pantry rather than a strict recipe to follow. I usually present the Salad Bowl with all the ingredients clearly visible (see the images above) and then toss it just prior to eating.

 

 

 

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