Personally I disdain wasting food - especially when the food is good - and leftovers can be a wonderful treat to have the next day.
But how many times those styrofoam clamshells or cardboard boxes just spend a couple of days in the fridge before being tossed into the dumpster?
I often just forget about them.
Other times, no matter how appealing the food looked when it was served at the table, it looks so inevitably soggy and unappetizing the next day.
That’s why I’m always on the fence about asking for doggie bags.
As I do not own a canine friend, bringing scrap bones and other food to my pet doesn’t really work for me.
And there are certain times when it is NOT OK to ask for a container for your leftovers.
Whether you’re on a date or on a business lunch/dinner, doggy bags can make you look bad.
It may send the wrong message; like you’re cheap, or that you don’t cook or that you concentrate too much on your food.
Doggy bags may also leak, spread unsexy aromas and present practical obstacles...it’s hard to lean in for a good-night kiss if you’re clutching a carton of smelly chow mein.There are foods, however, that are just meant to be taken home.
I’m thinking about grilled meat or fish, or roasted veggies.
It saves money and it’s such fun turning one thing into another.
Take this salad for instance; I used some gorgeous salmon I took home last night from fantastic dinner. And in like 5 minutes I was enjoying the best salad ever.
When it comes to salads; I LIKE SIMPLE SALADS. Whatever the reason. So I just kept this salmon and avocado salad really basic.
and Lemon-Parsley dressing
Right? Like that’s totally doable.
And super-healthy too. Good fats, loads of protein, greens as far as your eyes can see.
Are you on board?
Salmon, Avocado and Arugula Salad with Lemon-Parsley Dressing Print this recipe!
For the salad:
1 lbs / 453 gr salmon fillets or steaks, poached, grilled or broiled, cooled
4 cups arugula
1 ripe avocado, peeled and cubed
1 scallions, chopped
2 tablespoons capers (optional)
fresh chopped parsley for topping
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped, parsley
Sea salt and ground black pepper
Lemon wedges for garnish
Break cooked salmon into chunks.
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon.
Chop the spinach or baby kale into small bite sized pieces and finely chop the scallion.
Arrange all ingredients in a bowl. If you have the time, refrigerate at least 30 minutes to allow flavors to blend.
Combine all the dressing ingredients together. Taste and adjust to your preferences.
Pour the dressing over the salad and serve immediately (or store in the refrigerator until ready to serve).
Top with fresh parsley.
One serving yields 284 calories, 20 grams of fat, 3 grams of carbs and 23 grams of protein.