Easy and Gorgeous January Salads

Y’all I’ve just gotten so lazy. Except right now because I’m doing this on a whim. Actually I’m at my (share with husband) desk with a nice table lamp on the side and the window in the front. And I felt like I should type. So here I am. Anyhoo. I’m on the new-year-new-me kinda phase since 2020 has freshly rolled out.

So here I am with my 2 salads. Wait. I’m not talking about like some fancy supermarket organic microgreens <insert other fads> loaded salads worth my year’s salary. Mine are mostly basic. I say mostly because well…I just had to be a little extra. Wouldn’t be me otherwise. There’s just some tahini and feta in there. That’s it. That is it. OK, there’s a baguette also but that’s not fancy if I tell you it cost only 150 bucks. And it lasted me for 6-7 meals I think.

Basic Veg Salad with Baguette and Feta

This salad is what I made first. I wanted to use up my baguette before it turned into a baseball bat. I also wanted to fancy up my little humble salad. There’s…

1/2 cucumber sliced

1/2 tomato sliced

3-4 iceberg lettuce leaves torn up

4 small red radish sliced

Handful of the radish leaves torn up

1/2 roast chicken pieces (these were leftovers)

1/2 an apple chopped

1 tsp worth of feta cheese to crumble on top (it’s the best thing ever)

Few pieces of torn up baguette. Substitute with any crusty bread.

Dressing – 1 tsp olive oil, 1 tsp balsamic vinegar, 1/2 tsp honey, and salt.

Mix it all up and pour the dressing on everything. Even the bread. Especially the bread. Oh, the good bread life. Don’t come at me or anyone else eating bread lecturing about health, carbs, etc. Seriously back off no one asked you. And bread lovers, come in for a hug.

Meditteranean Salad with a Tahini dressing

Now this one has a more Mediterranean (I couldn’t spell that in one go) vibe to it. With the tahini, sumac, and feta. Replace these ingredients with whatever else you have handy. Like za’atar, ricotta, and bottled dressing. Who cares? It’s your salad. For this one, you’ll need…

1/2 cucumber sliced

1/2 tomato sliced

3-4 iceberg lettuce leaves torn up

4 small red radish sliced

Handful of the radish leaves torn up

1/2 an apple chopped

1/2 cup cooked chickpeas

1 tsp worth of feta cheese to crumble on top (I repeat, the best thing ever)

Dressing – 1 tsp tahini, 2 tsp plain yoghurt, 1/2 tsp honey, 2 tsp water, and salt.

PS: Make tahini by grinding 100 gm toasted white sesame seeds and 1/4 to 1/2 cup olive oil in a small mixer jar. That’s all. And refrigerate.

Toss everything in the dressing and make sure you get some feta in every bite with the dressing. Such a game-changer this tahini is.

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