Make this easy, go-to salad that is packed with flavor as well as healthy vegetables, beans, and greens.
I’m a salad girl. Ever since I was counting birthday candles in single digits, I’ve been a lover of the greens. My roommate in college always shook her head at my fascination with salads at meal times.
My husband has just learned to humor me.
Over the years I encountered restaurants that really made great salads: Brigitte’s Caesar, Chichi’s Italian, and Cahoots’ House. After five years living in San Diego I haven’t really found a restaurant salad to really make my heart sing. So, I make them at home.
With a prolific produce box and a few great toppings, I can make a homemade entree salad for about two to three bucks which is a far cry from the $8 to $10 that restaurants charge. So, it’s probably a good thing that I can’t find a great restaurant salad. I can make more great homemade salads for the same price.
This salad is one of my go-to salads, especially in summertime. One, the weather is warmer, and I don’t feel like eating something heavy. I often go meatless as a way to eat light. Summertime is also the time when I am more cognizant of my eating habits and trying to trim down. I know that with an ounce of cheese, a drizzle of olive oil, some avocado, and all the vegetables I desire, I can stay in a reasonable calorie range as well as eat well and healthy.
It’s good cheap eats, all dressed up.
Looking for more bright ideas to get dinner on the table? My latest cookbook is here! And it’s designed just for you to make dinner quickly, easily, and affordably.
You can beat the clock without breaking the bank. And you’ll eat well too.
The Go To Salad
- 1 6-ounce bag baby greens
- 1 avocado peeled and sliced
- 15.5-ounce can garbanzo beans
- 2 tomato chopped
- 1/2 cup blue cheese crumbles or feta cheese crumbles
- 4 oz whole black olives
- 1 green onion sliced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- Layer the greens, avocado, beans, tomato, cheese, olives, and scallion in the order listed.
- Drizzle the vinegar and oil over the top.
- Season to taste with salt and pepper.