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.
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
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.
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.
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.