For the longest time I ate snooze-fest salads. I’d feel disappointed if I had to muster one up for lunch. But I was going about it all wrong! You see, the key to an awesome salad is lots of bright colors and sriracha in the vinaigrette. This salad is rainbow, and puts the fun in funfetti, ya know?
And this can be switched up however you fancy. It’s tasty with spinach, kale, romaine, or arugula. It works with feta, goat cheese, blue cheese, all the cheese! Mix and match veggies. Add roasted beets! Pop in some sunflower seeds. Try out alternative vinegars in the dressing, live yo life!
P.S. I want lipstick the color of radishes and a dress the color of arugula. It’s just how I want to accessorize these days.
Funfetti Salad (serves 2 hungry folks)
Recipe adapted from my fave cobb
for the chicken –
- 1 chicken breast
- juice from 1 lemon
- 1 clove of garlic, pressed
- salt and pepper
- 1/4 cup olive oil
for the salad –
- 2 big handfuls of baby arugula or chopped kale
- 2 hard boiled eggs, chopped
- a big handful of sprouts, torn
- 3/4 cup grape tomatoes, halved
- 2 small or 1 large shallot, diced
- heaping 1/4 cup slivered almonds
- 1 avocado, peeled and sliced
- 2 slices prosciutto, crisped on a hot skillet
- 1/4 cup crumbled feta or blue cheese
- 4 radishes, sliced thin
- 2 T capers
- salt and pepper
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 T olive oil
- Marinate the chicken in the juice of a lemon, garlic, salt, pepper, and 1/4 cup olive oil. Set aside for 20-30 minutes. Heat up a grill pan or skillet over medium heat and cook chicken for 5 minutes or so on each side until cooked through.
- Meanwhile, heat a skillet nice and hot and crisp up the proscuitto. Once crispy, remove and chop. In the same skillet used for the proscuitto drizzle a tablespoon of olive oil. Reduce heat to medium and add chick peas, salt, and pepper. Cook, tossing now and then until crispy.
- Place all of the ingredients in a large bowl. Top with spicy vinaigrette. Using your hands, toss until evenly distributed. Scrape into two bowls and serve!
Vinaigrette ingredients, yo!
Recipe adapted from this post
- 2 T olive oil
- 3 T red wine or champagne vinegar
- 1 t honey
- 1/4 t sriracha
- 1 t grainy mustard
- 1 garlic clove, pressed
- Place all of the ingredients in a small jar and shake the hell out of it. Set aside, until time to dress the salad.
- Shake some more until the honey has dissolved into the goodness. Season to taste. Dress that salad!
Yay! Click HERE for a printable pdf for the recipes above.
Salad for lunch. Salad for dinner.