The Everything Salad

The title of this recipe is pretty self explanatory- make a salad, with all the leftovers! This is one of my go to’s when I’m nearing the end of my grocery run, still have quite a few fresh ingredients and leftover sides from during the week. This strategy has been particularly successful now, in trying to minimize the amount of food waste we’re producing.


  • Lettuce (I chose romaine, but any leafy green will do)
  • Cucumber
  • Bell peppers
  • Canned Chickpeas
  • 1/2 an avocado
  • Oven roasted broccoli (you’ll need olive oil, salt, pepper and garlic powder)
  • Protein (I went with baked tofu)


  1. Chop up your lettuce, cucumber and bell pepper, toss in a medium bowl
  2. Rinse off your chickpeas, then add 1/2 of the can to the salad
  3. If you want to make the roasted broccoli- Preheat the oven to 400 degrees. Chop your broccoli into medium pieces and toss in 1/2 tsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper. Roast for 20 minutes, tossing halfway
  4. Let the broccoli cool for 5-10 minutes, then add to the salad
  5. Add your protein and avocado
  6. Toss one portion with salt, pepper and olive oil or the dressing recipe below (if you dress the whole salad, you won’t be able to store in the fridge for a few days)

Optional dressing recipe

  • 1/2 cup olive oil
  • 1/4 cup white or apple cider vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder or 1 clove of minced fresh garlic

Combine all ingredients in a jar or container with a lid. Shake well, then dress your salad and enjoy!

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