Name: Simple Delicious Leftovers Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 avocado (skin and seed removed); 2 big cups green peas ( lightly boiled); 2 hard boiled eggs (free range, organic); 10-15 olives of your choice (I used black olives from Greece); 1-2 jalapeño; 100 g Feta cheese; pinch of Himalayan salt

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There’s something about this delicious leftovers salad that speaks to your soul. It’s colorful, fresh, so customizable, and loaded with quality ingredients, which is basically a universal food-love relationship.

This salad is so simple to put together, requires only basic ingredients (and no cooking!) and only 20 minutes to prepare! Here’s how you do it:

Start by preparing the green peas by boiling it in plain water. If you have leftovers green peas that’s even better. Add them into a bowl.
Next, peel the eggs and slice them in half. Add them next to the green peas.
Next, peel the avocado, remove its seed and slice the avocado. Add next to the other ingredients into the bowl.
Next, prep the other veggies and add them into the bowl.
Last, cut the feta cheese in cubes and add it next to all the other ingredients.
Now you’re ready to eat!

Two bowls of Simple Delicious Leftovers Salad

Friends, it’s as easy as that. I really hope you will LOVE this quick salad. It’s:

Crunchy
Fresh
Customizable
Satisfying
Flavorful
& Seriously delicious
Low-carb & Keto ready
Cheap to make
Nutritious

This would make a delicious weeknight meal or a quick snack. Use your creativity to enhance this delicious leftovers salad with your favorite extras … Things like nuts, seeds, other plants, or other leftovers, can be easily added to enhance the flavor (and nutrient content) of this meal.

Into quick salads? Be sure to check out our Delicious Guacamole Summer Salad, Simple Delicious Greek Salad, My Big-Small Salad, and the famous Refreshing Salad with French Brie and Other Goodies!

What was the best leftovers salad you’ve ever eaten? Share in the comments.

Simple Delicious Leftovers Salad

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Servings: 2 servings

Author: Marcel Corbeanu

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There’s something about this delicious leftovers salad that just speaks to the soul. Colorful, fresh, so customizable, and loaded with quality ingredients. Enjoy!

Ingredients

1 avocado (skin and seed removed)
2 big cups green peas ( lightly boiled)
2 hard boiled eggs (free range, organic)
10-15 olives of your choice (I used black olives from Greece)
1-2 jalapeño
100 g Feta cheese
pinch of Himalayan salt

Instructions

Cook the green peas and boil the eggs first. It’s ok to cook them in advance, even the day before.
Prepare all the veggies, take out the olives from the fridge and cut the cheese as needed. Don’t forget to peel and slice the eggs.
Now it’s time to prepare the salad ... Add everything into your favorite plates and eat as is.
That was it! Super simple, right?!

Notes

There are 2 main types of white cheese: feta cheese and the least known type which goes under the name of “plain white cheese”. Depending on the origin, some white cheese could have more salt than others. So before adding salt to this meal, make sure to test your white cheese for the salt content. Also, note that white cheese made from sheep’s milk is usually more salty compared to feta cheese (which is made of cow and goat milk).

Be creative with the ingredients and feel free to use whatever leftovers you have available. If you like using a salad dressing, keep it sugar-free, gluten-free, soy-free and free of refined seed oils.

Course: Dinner, Lunch

Cuisine: Gluten-Free, Keto, Low-carb, Sugar-Free, Vegetarian

Keywords: eggs, feta cheese, olives, peas, vegetables

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