Wednesday, October 13, 2010

lettuce-less salads

It is no secret that I like salads. I usually indulge in them at lunch while the carnivore is out having his fried chicken fix. What may be more of a secret is that I don't always have your traditional salad. That means I don't always start with a lettuce (or some other green) base. Not that I don't love those too, but sometimes I need to mix things up a bit. Here are just two examples:

This white bean salad gets better each day it sits in the fridge. Simply drain and rinse a can of chickpeas (a great source of protein for vegetarians by the way). Dice a vine ripened red tomato. Chop a quarter of a fragrant red onion finely. Mix them all together in a bowl with fresh thyme, 1/2 tablespoon of olive oil, 1 tablespoon of red wine vinegar, and a dash of kosher salt. Set it in the fridge to chill and serve cool. Crack fresh pepper on top before eating. Delightfully fresh and filling all at the same time.

Tomatoes and red onions are also stars in this next salad. Combine them with a diced avocado and a jar of marinated artichoke hearts (juice and all). Toss them with a bit of salt and pepper and the juice of 1/2 a lemon. Serve immediately - you don't want the avocado to brown. This great mix of texture and tastes will make you come back again and again.

What kinds of lettuce-less salads do you enjoy the most? I am always looking for more ideas. Let me know below.


  1. I enjoy a chickpea salad that involves:

    -red onion
    -raw garlic
    -olive oil
    -red and green peppers

  2. oh! and add cilantro to that!

  3. love cilantro in anything! and jalapeno sounds spicy awesome...

  4. Awesome, this is a brilliant recipie. They look so tasty!


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