Gentle Readers, sometimes life requires hitting the reset button. After weeks of being on the road, meal after meal out, it is time to detox. The good eating habits were taking a beating, and the chocolate chip cookies were being consumed in grosses. When that happens, I have to stop and smell the carrot sticks.
I don’t really like carrot sticks, which makes it that much more effective. However, I do love salad. So I’ve been eating one most days for lunch. This one is exceptionally tasty, borne of what was on hand. Great blend of salt and crunch, tied together with a little smoke. Special thanks to SmokerNinja and family for the leftover salmon that anchors this creation.
Smoked Salmon Salad
a serving of leftover smoked salmon (prefer hot smoked over cold for this)
1/2 avocado, diced
sugar snap pea pods
crunchy rice noodles (in the Asian section of the grocery store, near chow mein noodles)
Caesar-Romano Dressing (or something light and fruity, your choice)
Toss in quantities of your choice. I was low on romaine and used a lot of pea pods. It was pretty fantastic. Smoked salmon adds depth, but leftover cooked salmon would work as well. Don’t skip the crunchy noodles, they are our current favorite salad topping.
So what’s in your salad bowl? Share your ideas in the comments box below!
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Coming up Sunday, Weekly Menus!