Weekday reset salad

On Mondays, we want a reset.

We want something that washes away the reminder of the gluttonous activities that occurred on the weekend. Something that lets us start fresh again. Which is why ‘round here, we often eat salads for dinner at the start of the week.






I wouldn’t say this salad is a punishment meal per se. This is not a bowl filled with sad, wilted greens or big chunks of broccoli staring back at you as you suddenly fill with regret and wish you could take back the questionable indulgences from the weekend.

This is more of a reminder that even though burgers and fries go hand in hand with Saturday afternoon, not only are vegetables delicious but they also make you feel good (so good that you surely deserve a little treat afterwards, yes?), and who doesn’t want to start the week feeling like the epitome of health? And suddenly have the urge to visit the nearest hot yoga studio near you?

In this salad, lettuce plays a supporting role instead of the typical — yet often unwanted — star of the show. We like to throw in a few leaves of greens just because, well, it is a salad after all.

Crunchy vegetables make the salad seem exciting. Chopping them up nice and small makes for great bites where you can taste a little bit of everything.

Adding some protein makes you feel full and is what makes this salad, in our books, a complete meal.

It’s really nothing earth-shattering. But it makes us feel like we can start the week on a good note and hope that on Tuesday, not only will we forget about what , we’ll be ok with

It’s simple but effective.

Yields: 2 main servings for adults; 4 side servings Time: 20 minutes


½ cup matchstick carrots

2 Lebanese cucumbers, chopped into little circles

1 red pepper, chopped small

A handful of nuts or seeds (we use pepitas but you can use walnuts, slivered almonds, pecans, etc.)

Your choice of protein (½ cup chickpeas or black beans, 1 chicken breast; shredded)

¼ cup feta cheese, diced

4 leaves of lettuce, coarsely chopped (green-leaf lettuce, red-leaf lettuce, or romaine)


¼ cup balsamic vinegar

½ cup extra virgin olive oil

Salt and pepper to taste


Add the first four ingredients into a big bowl, then add the lettuce on top (we do this because we think the lettuce needs more dressing than the rest of the ingredients).

Make dressing by adding all ingredients into a jar; shake it up, then pour over salad. Mix salad thoroughly.  Divide into two separate bowls then crumble feta on top of each individual bowl.



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