Salad Supper

4

PREP TIME

25 min

Makes

4 adult servings

Salad Supper

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


Instructions

Tip:

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

Nutrition (per serving)

  • Calories
  • 342,
  • Protein
  • 15 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 18 g,
  • Fibre
  • 7 g,
  • Sodium
  • 487 mg.

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

Couscous

  • 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

Tomatoes

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

Tuna

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

Greens

  • 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

Directions

  • 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.