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Kitchen Sink Salad - ChikFood

Bites and Booze

Kitchen Sink Salad

Kitchen Sink Salad

I’m a sucker for a salad.  I can eat it for days.  No like, literally, I will make a huge salad and eat it until it’s gone… for days.  Even if it’s gone all wilty.  I’m a weirdo like that.  I also love salads because I can empty out my whole fridge into a salad, leftovers and all.  It can be really interesting discovering goes together.  Although you can make this salad out of anything really, these are a few basic staples I like to keep in there to stay true to my signature “Kitchen Sink”.

Here is a video of me making the salad:

Kitchen Sink Salad

YIELD: 4 servings (lunch for one, for days)
PREP TIME: 15 minutes
TOTAL TIME: 15 minutes

1 large head of romaine lettuce (Arugula, butter lettuce, or really any leafy lettuce will work. Or, a combination. If you use kale, massage it with olive oil first.)
1 or 2 tomatoes (Or, something on the sweet side. Apple, raisins, blueberries.)
1 ripe avocado
½ jar of hearts of palm
1 can drained and rinsed beans (black bean, kidney bean, garbanzo bean)
½- 1 cup chopped nut or seed (walnuts, almonds, pumpkin seed, hemp seed, or a combination)

Now, you can add anything else you find in your pantry and fridge:

Canned tuna or salmon
Organic corn
Any herb (chives, basil, dill, cilantro)
Leftover grilled veggies
Organic corn chips
Snap pea crisps
Salt and pepper
Spike seasoning

Chop everything into bite size pieces. Throw into a bowl and toss with dressing.


This dressing can be pretty loose, too. But, here are the basics:

⅓ parts acid (lemon/lime/orange juice, apple cider/balsamic/red wine vinegar)
⅔ parts oil (olive, grapeseed, walnut, avocado)
Salt and pepper

Again, add anything else you want:

minced garlic clove (if you use garlic, make dressing ahead of time to let the garlic mellow out)
1 tbsp dijon or grainy mustard
Put all ingredients in a small jar with a lid and shake it up. Pour some over salad and toss. Tasting and adding more as you like it.





Jennifer Sorenson

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