I have a weird method of cooking for Mike and I.
One thing I adore about him is how even though he is a crazy-picky eater, if it’s a dish he likes, he doesn’t mind eating it for leftovers…for a week straight. Yup, I’m a lucky girl.
So as per his request, I usually end up making a big batch of one of his favorite meals and packing it up in individual portions so he can take one to work every day.
That leaves me on my own to make whatever I want for myself.
I usually raid the fridge or freezer for leftovers, or take a peek into the pantry to see what can be whipped up quickly. In the end, it’s usually a salad that I put together using any odds and end that we have on hand.
This satisfying salad came together that way, and I consider it proof that dinner doesn’t have to be fancy or complicated to be gorgeous. Some of the ingredients might sound strange in there, but everything comes together perfectly on your palate.
What is your go-to meal when you’re cooking for one?
- 1 cup chopped red cabbage
- 3-4 oz (85-115 g) grilled, seared, or roasted chicken breast, chopped
- 1 Persian cucumber (or ⅓ English cucumber), thinly sliced
- ½ avocado, sliced
- ½ cup strawberries, hulled and halved
- 2 sprigs fresh mint leaves, stems removed
- 1 large scallion, white and green parts, thinly sliced
- 2 tablespoons chopped walnuts
- 1 tablespoon raspberry vinegar (or any fruity vinegar)
- 1 tablespoon extra-virgin olive oil
- Sea salt
- Freshly grated black pepper
- Place the cabbage in the bottom of a medium-sized bowl. Arrange all other ingredients on top.
- Whisk together the salad dressing and drizzle it on top of the salad.
- Serve.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Erica says
May 20, 2014 at 5:40 amLooks delicious. I love fruit on salads. I can eat the same thing day after day too :)
Christina @ but i'm hungry says
May 20, 2014 at 9:12 amAn odds and ends salad is usually my go-to lunch, as well. But I love the addition of mint and persian cukes in this one. I never would have thought of it, but it sounds fantastic.
Laura (Tutti Dolci) says
May 20, 2014 at 10:44 amI so want this bowl for lunch, gorgeous!
Julia says
May 20, 2014 at 10:49 amI love big bowls of salad like this with all sorts of goodies. It’s always nice to mix up flavors and textures for a healthy, satisfying meal. I’ll whip out one of these bowls for lunch – thanks for the inspiration, lady!!
Ami@naivecookcooks says
May 20, 2014 at 8:15 pmWow this salad looks perfect for quick lunches!
cheri says
May 20, 2014 at 11:28 pmLove salads like this, what a great combination. Your pictures are wonderful!
Betsy says
June 2, 2014 at 10:01 pmWow, if a multivitamin were food, that salad would be it! I can’t wait to try it!
Robyn @RealFoodWholeLife says
July 15, 2014 at 11:40 pmLove this salad. So colorful! This recipe is going right into my Real Food Whole Life Meal Plan this week.