Salad Supper

  • Prep Time25 mins
  • Total Time25 mins
  • Makes4 adult servings
Salad Supper

Adding oil, herbs and flavourings transform individual salad components into a deconstructed meal the brood will love.

Nutrition (per serving)

Protein 15g, Carbohydrates 31g, Fat 18g, Fibre 7g, Sodium 487mg.


Serving salad fixings buffet-style means kids can choose their favourite combinations, making them less likely to turn up their noses.

White Beans

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp grated lemon zest
  • pinch of salt
  • pinch of pepper
  • 1 540-mL can white kidney beans (drained and rinsed well)
  • 2 tbsp chopped parsley


  • 2/3 cup uncooked couscous
  • 1 cup boiling water
  • 1/2 cup chopped celery
  • 1/4 cup chopped roasted almonds
  • 2 tbsp chopped green onion
  • 1/2 tsp salt
  • pinch of pepper


  • 1 cup halved cherry tomatoes
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp basil leaves
  • pinch of salt


  • 170-g can solid white tuna (drained well)
  • 1 tbsp olive oil
  • 1 tbsp finely chopped shallot
  • 2 tsp drained capers


  • 2 tbsp extra-virgin olive oil
  • 1 ½ tsp red-wine vinegar
  • ½ tsp Dijon mustard
  • pinch each of salt and sugar
  • 4 cups baby salad greens
  • Greens: Whisk oil, vinegar, Dijon mustard, sugar and salt together. Add baby salad greens and toss to combine.
  • Tuna: Combine tuna with olive oil, shallot and capers.
  • White Beans: Combine all ingredients and mix well.
  • Couscous: Place uncooked couscous in a bowl. Add the boiling water, cover and let stand 5 min. Stir in celery, almonds, green onion, salt and pepper.
  • Tomatoes: Toss tomatoes with olive oil, basil and salt.
  • Serve each salad component buffet-style, so that everyone can take a little of everything.

Originally published in the Today's Parent August 2014 issue.