weeknight salad

This is a quick and easy staple recipe that can be varied based on what’s in the refrigerator. Keep a few hard-boiled eggs on hand—they add instant protein and allow the salad to come together in minutes. Almost anything works in here so have fun playing around.

  • Lemon vinaigrette

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • Juice from 1/2 lemon

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3-4 tablespoons extra virgin olive oil

  • 4 extra large eggs

  • 1 large bunch fresh mixed greens (or arugula), washed and dried

  • 2 large carrots, peeled and shredded

  • 4-6 radishes, thinly sliced

  • Cherry tomatoes, larger ones cut in half

  • 1 15-ounce can chickpeas, drained and rinsed

  • 1-2 cans tuna in water, drained

  • Feta or goat cheese, crumbled, for serving

  1. In a mason jar, add mustard, honey, and lemon juice and season with salt and pepper. Add olive oil, cover, and shake until combined. Set aside.

  2. Place eggs in a saucepan and fill with enough cold water to cover eggs by about 1 inch. Bring to a gentle boil; remove from heat. Cover and let stand for 12 minutes. Drain and rinse with cold water. Let stand for 5 minutes, then peel off shells. Coarsely chop eggs and set aside.

  3. In a large serving bowl, add greens, shredded carrots, radishes, tomatoes, and chickpeas. Add a bit of vinaigrette and gently toss to combine. Divide among serving bowls. Top each with equal amounts of tuna and eggs, and feta or goat cheese. Drizzle each with a bit more vinaigrette, season with salt and pepper and serve.

Serves 4.