Salad bowl four ways

4 ideas for lunches or simple suppers. You don’t need all the ingredients or you can improvise and add other things too! 

Sushi style

Microwave pack of brown rice, cooked (leftover) salmon or smoked salmon, edamame beans (keep a bag in the freezer), grated carrot, cucumber, avocado, spring onions.

Carrot & ginger dressing (carrots, onion, fresh ginger, miso paste, rice vinegar (or white wine vinegar), honey, sesame oil, olive oil: measurements online)

Mexican style 

Microwave pack of brown rice or quinoa, black beans (can), lettuce or finely sliced cabbage, radishes, red pepper, coriander leaves, avocado, feta.

Green goddess dressing (greek yogurt, coriander, spring onions, lime juice, jalapeños, olive oil, honey: measurements online)

(home made tortilla chips)

Mezze style

Quinoa, grilled veggies (peppers, courgettes, carrots), chick peas, olives, rocket, feta cheese, flat leaf parsley.

Tahini dressing (tahini, garlic, yogurt, lemon juice, olive oil: measurements and method online)

Ginger Sesame Chicken Salad (from GOOP)

Baby kale, red onion, chicken breast, ginger, lemon, sesame oil, olive oil, sesame seeds

Recipe at: https://goop.com/recipes/ginger-sesame-chicken-salad/