BYOS- Bring Your Own Salad

BYOS- Bring Your Own Salad


It’s the start of a new week and new lunches to pack for the work days ahead. Salads can get boring, so it is important to pack fun flavors paired with healthy dressings to make your midday nosh delicious and keep you going until quitting time. It is an extra job to do at night, but I am always thankful once I am at work when I have a nutritious lunch and don’t have to run out and grab something on the go.

A friend recently sent me this Summer BBQ Chopped Salad recipe by The Garden Grazer and it has been added into my weekly salad rotation! The avocado ranch dressing is a winner, also great as a vegetable dip or enjoyed by a few spoonfuls;)

I adjusted the recipe for what I had in the fridge, extra scallions, added celery and no carrots, but the great thing about this salad is you can top it with whatever you have on hand. I also made my own BBQ sauce for the chickpeas.

*adapted as per my pantry

1 head romaine lettuce
1 large handful tomatoes
1 can of corn
1 can of chickpeas
2 stalks of celery
2 scallions

For the  BBQ sauce:
1/4 cup ketchup
Splash of balsamic vinegar

salad pre dressing

For the avocado ranch dressing:
1 avocado
1 cup of soy milk
2 cloves of garlic
Juice of 1 lemon
2 teaspoons of rice vinegar
Spinkle of salt
Sprinkle of onion powder

Combine the BBQ Sauce ingredients and whisk until smooth
Heat a pan and add the chickpeas
Add the BBQ sauce to the chickpeas and stir until crispy
Combine all dressing ingredients into a blender, blend until smooth, set aside
Rinse and dry the lettuce
Add to two bowls
Chop the tomatoes, scallions and celery
Rinse the corn
Arrange the above toppings on the salad to your liking
Drizzle with dressing and enjoy!

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