Kitchen Sink Salad

I apologize in advance – there’s no recipe for this dish. Just a smidgen of advice and a smattering of encouragement. Be playful. Find the last tablespoon of sauce, leftover dressing, extra citrus fruits, pungent spices and herbs that make your taste buds curious, homemade croutons, veggies that are about to turn and meat or fish that need eating. Before you know it you’ll have a bowlful of inspiration and a pat-on-the-back kinda do-gooder feeling from knowing you chose to be incredibly resourceful and eco-nomical all in one toss. Since I don’t have precise measurements (I rarely do) I will tell you what went into this delectable lunch and effort to clean out my fridge:

  • 2 medium ripe avocados, cubed (local)
  • 7 or 8 grape tomatoes, large chop (local)
  • 1 small .5 lb tub of ahi poke (local)
  • Juice from 1/2 a grapefruit (local)
  • 1 T of homemade mayonnaise (homemade, semi local)
  • a splash of tamari
  • 1 large zucchini, medium chop (local)
  • ~ 3/4 cup homemade croutons
  • 2 cloves garlic, crushed
  • Sea Salt & Cayenne

Everything went inside the bowl, one layer then sauce, another and sauce again. I managed not to add any oil which was fine because the mayo and avocado were creamy enough.

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