My version of a kitchen salad is a cross between a waldorf salad and a cobb salad. I really like the tart crunch of apple in an otherwise savory dish. I also like everything finely chopped so that you can get a taste of everything in each bite. This is my go-to lunch during the Summer. It’s easy to make, filling, and doesn’t heat up the kitchen. Let’s face it—not heating of any part of the house unnecessarily in a top priority in the South during the Summer.
Salad for one
- 1/2 cup chopped cooked chicken
- 2 tbsp celery, finely chopped
- 2 tbsp carrot, finely chopped
- 4 cherry tomatoes, quartered
- 2 tbsp walnuts, chopped
- 1/4 granny smith apple, chopped
- 1/4 avocado, cubed
- 1 1/2 cup salad greens
The beauty of a kitchen sink salad is that your imagination is the only limit. Optional additions: chopped jicama, minced onion, green grapes, chopped boiled eggs
My dressing recipe for this salad is about four parts green goddess dressing (I omit the stevia and reduce the water to 1/2 cup.) to 1 part mayonnaise.
Mix all your chopped ingredients with the dressing and place on a bed of salad greens. Garnish with tomatoes and chopped carrot. Serve with gluten-free crackers or crispbreads.
- For a completely vegan salad, substitute marinated tofu cubes for the chicken and vegan mayonnaise in the dressing.
- I’ve found that the green goddess dressing will last longer in the refrigerator if you pour a light film of olive oil over the top of the jar. This prevents the avocado from oxidizing. You can always stir in the olive oil before serving.
- You can even pre-chop all your salad components, except for the avocado, and keep them in the fridge for up to a week. What should be simpler than that!
23 Responses to Kitchen Sink Salad – GF, DF, Corn-free
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