Keeping It Real: Chuck everything in salad10

Posted on February 4, 2014 by ChristieDinner Time, Northern Rivers Stories, Vegetarian

chuck-salad

Today is less of a recipe, more of a philosophy. A rough method, if you will.

Long time readers will know of my intense hatred of food wastage. Yes, hate is a strong word, but in this context it is warranted. I absolutely can’t stand allowing food to go bad in the fridge – it’s the reason why I keep my fridge well organised and clean pretty much all the time.

My favourite way to use up bits and bobs from the fridge and pantry is to make a salad. A chuck everything in salad.

The best way I have found to do this so that you have a successful salad each time (as opposed to a weird salad that tastes like the bottom of the fridge) is to start with a base of couscous and then build it from there. I like to keep it vegetarian, it just seems to work out that way with my fridge scraps, but leftover meat works too.

Simply pour the dry couscous into a bowl and top with the same amount of boiling water from the kettle (ie. 1 cup couscous, 1 cup boiling water). Cover with a tea towel for 5 minutes then fluff up. Now you are ready to make your salad.

My 5 step guide for the ultimate leftovers salad!

  1. Start with some starch: Couscous or leftover cooked brown/white rice, pearl couscous, risoni or quinoa
  2. Lighten with greens: Baby spinach, rocket, sprouts, lettuce or soft herbs
  3. Bulk with vegetables: Raw or cooked veggies – grated carrot, beetroot, tomato, cucumber, celery you know the drill!
  4. Add fat: Avocado, cheese, boiled eggs or leftover meat/fish
  5. Boost with extras: Nuts, seeds, dried fruit

Dress simply with extra virgin olive oil (Australian, if possible) and lemon juice. Season and enjoy!

My salad in the picture above has:

  • couscous
  • fetta
  • avocado
  • rocket
  • tomato
  • cucumber
  • carrot
  • celery
  • basil
  • lemon zest
  • pepitas
  • sunflower seeds
  • chia seeds
  • sesame seeds and
  • craisins

Phew!

Are you a chuck it all in kinda cook? Or do you have to follow a recipe?

Christie x
  • InTolerant Chef

    Great way to stop waste and enjoy extra helpings of deliciousness Christie!

    • http://www.figandcherry.com/ Christie Connelly

      That’s right! Make it all stretch out :)

  • http://www.gourmanda.me/ Amanda @ Gourmanda.me

    I’m the same as you Christie! I do salads like this all the time, and raved about it here: http://gourmanda.me/2013/06/03/recipe-make-it-up-salad/

    • http://www.figandcherry.com/ Christie Connelly

      Oh my goodness, it is spooky how similar our posts are! I swear I didn’t just copy it word for word. Great minds think alike :)

      • http://www.gourmanda.me/ Amanda @ Gourmanda.me

        Definitely great minds think alike!

  • http://www.bestkiamaaccommodation.com.au/ Carl Joe Wright

    Your 5 step guide for ultimate leftover salad is useful. It helps to conserve food and be assured that no blessing will be wasted. Thanks for this

  • Kelley @ magnetoboldtoo

    oooh, I love this. Will send it to MPS for those days when I can’t cook.

    xx

    • http://www.figandcherry.com/ Christie Connelly

      Yep he will be cooking dinner AND cleaning out the fridge. Win, win!

  • AmandaChewTown

    I’m loving your 5 step guide! It’s a great principal to work by for salads :)

  • http://www.nowraaccommodation.net.au/ Macky Blaise

    With
    your recipe shared with us it is not difficult to make the the ultimate leftovers salad… I love it

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