Shake-it-up chopped salad
Prep
15 mins
Cook
30 mins
Servings
2
Difficulty
Easy
This is my go to salad when I want something that actually feels like a meal. It's basically a deconstructed Italian antipasto that comes together in just 15 minutes of prep, making it perfect for busy weeknights or lunch prep. The beauty of this salad is that you can use whatever vegetables you have on hand, so it's incredibly forgiving on the budget. I love that the creamy yogurt and olive oil dressing gives you all those healthy fats that keep you satisfied, plus the fresh lemon juice brightens everything up. Just toss it all together in a jar with the dressing, give it a good shake, and you've got a protein packed lunch that tastes anything but boring.
Ella x
Ingredients
- 2 tbspyogurt
- 2 tbspmayo
- 2 tbspextra virgin olive oil
- 2 tspdijon mustard
- 1 smallgarlic clove
- 1 tsphoney
- 11 lemon zested and juiced
- ½ tspdried oregano
- 8 slicessalami sliced
- 150 gprovolone cheese cut into cubes or mozzarella pearls
- 50 gblack olives sliced
- 10 cmchunk cucumber quartered lengthways then cut into little triangles
- 100 gcherry tomatoes halved or quartered
- 1½ red onion chopped
- 1½ pepper any colour(chopped into small pieces)
- 12 little gem or 1 romaine lettuce chopped
- 50 gcroutons shop-bought or homemade
Detail level
Instructions
- 1
Take two large leak-proof containers, and mix half the ingredients for the dressing in each one. Layer the salad ingredients on top, starting with the salami followed by the cheese, olives, cucumber, tomatoes, onion, pepper, lettuce and croutons, in that order, so that the more tender veg doesn’t soften in the dressing. Pack into a cool bag with an ice pack.
- 2
Just before eating, shake the salad well until everything is coated in the creamy dressing.
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