Everything but the Kitchen Sink Salad 🥗🤑
This is honestly the meal I prepare most often – especially on busy nights or when I have fresh vegetables that are beginning to go bad. An everything but the kitchen sink salad takes no time to put together and is the easiest way to incorporate various ingredients from your fridge and freezer. All ingredients can be substituted based on what you have available!
★ The BASE ★
I always start by adding a few handfuls of greens to a large bowl. 🌱 I usually use chopped romaine lettuce, baby spinach, or mixed greens.
★ The TOPPINGS ★
I try to utilize any fresh or frozen vegetables that I have available for my salads. For this dish, I sautéed zucchini, mushrooms, and red/yellow peppers that were beginning to go bad. I also try to incorporate any ingredients that I meal prepped earlier in the week into my salads. I added a large scoop of quinoa salad to the bowl that I meal prepped with sautéed onions and mushrooms. Lastly, I usually add a vegetarian patty of some sort to my salads. For this dish, I used the cauliflower and broccoli vegetable patties from Trader Joe’s but often opt for falafel balls or a veggie burger instead.
★ The DRESSING ★
I’ll either dress my salads with a homemade or store-bought vinaigrette or use ~2 Tbsp of my favourite hummus! For this salad, I used a spicy avocado hummus from Trader Joe’s as the dressing. Using hummus as a salad dressing is an easy way to incorporate a creamy and smooth dressing without the use of mayonnaise. PLUS…hummus adds an excellent source of protein to the salad.