My ‘Salad Bowl’ series is a way for me to show you how I make quick and versatile salads for myself using a mixture of leftover ingredients and fresh ingredients.
My Salad Bowl recipes are meant more as an inspiration for you to explore in your own fridge and pantry rather than a strict recipe to follow. They are utterly satisfying, delicious and super easy to make. And once you get the hang of how to proportion your salads, making a hearty delicious and well-balanced salad will become second nature.
As a tip, I find that it helps to keep a week’s worth of fresh raw vegetables washed (but not cut) and ready to use in the refrigerator.
I usually present the Salad Bowl with all the ingredients clearly visible (see the images above) and then toss it just prior to eating.
To learn more, have a look at my Tutorial: How to Use Leftovers to Make a Quick and Delicious Salad Bowl.
TUNA and AVOCADO ‘SALAD BOWL’
All ingredients should be cut into bite-size pieces.
Quantities depend on what you have in the house.
Make ingredient substitutions as you see fit.
Tinned or jarred tuna, drained
Mature cheddar cheese, diced or crumbled
Greek yogurt (or any other dip)
Extra virgin olive oil
- Drain your tuna and use a fork to break it up into a bowl. Add a little olive oil and sea salt to season, and mix well.
- Chop the carrots, lettuce, tomatoes and avocado into bite-size pieces.
- Chop or dice the cheese.
- In a bowl, put an equal amount of tuna, chopped vegetables and cheese, keeping the ingredients separate (see image above).
- Put a dollop of Greek yogurt (or any other dip) in the centre. Nuts or seeds can be scattered on top of the yogurt, if desired.
- Drizzle some extra virgin olive oil, balsamic vinegar and sea salt over the salad and serve.
- To eat, mix all the ingredients together and start chomping!