The Works or The Kitchen Sink – A Mighty Good Salad

kitchensinksaladAlright, so here I am for round two today. I made this yesterday on a whim, while looking for a way to use some stuff in the ‘fridge. Not totally sure what to call this. I’ve seen them called “The Kitchen Sink” or “Garbage Salad”, and it reminds me of getting a sandwich (Blasphemy!) with “The Works”. Whatever you give it for a name, it’s good. Now, half the fun, is using ingredients that you’re trying to clear out, so technically, no two salads should turn out the same. But this rendition was really satisfying, with enough fat, protein, and vegetables, to keep me full. It makes a great lunch. It’s also perfect for a hot summer day, with its clean, mostly raw, ingredients. You can leave out the meat for a vegetarian version.

Salad Ingredients:

  • 1 Cucumbers sliced and quartered
  • 7 Medium Tomatoes quartered
  • 1 Zucchini sliced and cut into strips
  • 2 avocados cubed
  • 1 red onion
  • 1 can Trader Joe’s pitted green olives
  • 1 heart celery chopped
  • a few sprigs basil, roughly chopped
  • 1 chicken breast chopped up or shredded

Dressing:

  • 1/4 cup olive oil
  • 2 tbsp coconut amino
  • 1/8 cup lemon juice
  • 1 can Cento brand sliced anchovies chopped

Other:

  • Pepper
  • Red Pepper Flakes
  • oregano or thyme (optional)

That’s it. Prep is super easy. Just chop everything up and throw it in a bowl. Put together the dressing in a separate bowl, whisk it around, and then throw it in with the rest of it. Add in some seasoning – pepper, red pepper flakes, oregano or thyme, then Stir to combine. I used my hands to stir everything, It’s really easier that way.

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