Simple Delicious Leftovers Salad
Servings: 2 servings
Print RecipeThere’s something about this delicious leftovers salad that just speaks to the soul. Colorful, fresh, so customizable, loaded with quality ingredients and … healthy. Enjoy!
Ingredients
- 2 big cups green peas (lightly boiled)
- 1 avocado (skin and seed removed)
- 2 hard boiled eggs (free range, organic)
- 10-15 olives (I used black olives)
- 1/2 bell pepper (slices)
- 1-2 jalapeño
- 100 g white cheese
- pinch of Himalayan salt (optional)
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 white 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 bowl and arrange nicely.
- That was it! Super simple, right?!
Notes
Depending on its origin, some white cheeses 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, additives and free of refined seed oils.