Description
A simple and delicious way to use up leftover ingredients by turning them into a fresh salad.
Ingredients
Scale
- 2 cups mixed leftover vegetables (e.g., roasted carrots, steamed broccoli, grilled zucchini)
- 1 cup leftover protein (e.g., chicken, tofu, beans)
- 1/4 cup chopped fresh herbs (e.g., parsley, cilantro, basil)
- 1/4 cup nuts or seeds (e.g., almonds, sunflower seeds)
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- Salt and pepper to taste
Instructions
- Chop leftover vegetables and protein into bite-sized pieces.
- In a large bowl, combine the vegetables, protein, herbs, and nuts.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for up to 2 days.
Notes
- Use any leftover vegetables or protein you have on hand.
- Add cheese or avocado for extra creaminess.
- Adjust seasoning to your taste.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
Keywords: leftovers salad, easy salad, quick meal, no-cook recipe