Kitchen Sink Salad

Here’s a favorite example of the mix-and-match principle: a main-dish salad that won’t leave you hungry since it’s packed with filling, delicious ingredients. If you like, you can swap in a favorite salad green for the romaine. 

Print
Hands-on time:
20 minutes
   |   
Total time:
30 minutes
   |   
Makes
4
Servings

Kitchen Gear

Sharp knife (adult needed)
Cutting board
Measuring cup
Medium-sized bowl
Can opener
Salad servers or tongs 

Ingredients

1 large head romaine lettuce, cored and chopped
1 English cucumber (the kind that comes wrapped in plastic), diced
1 avocado, peeled, pitted and diced
2 (5-ounce) cans white or light tuna, in water or oil, drained
1⁄4 cup chopped fresh basil leaves
1 cup Chickpea Croutons
1⁄3 cup Garlicky Mustard Vinaigrette

Instructions

1. Put everything in the bowl, toss, and serve right away or cover and refrigerate up to 2 hours. 

Fancy That!

Add one of the following:
1 tomato, cored and chopped
1⁄2 cup crumbled feta cheese
1 orange, peeled, seeded, and diced
1⁄4 cup chopped green or black olives