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.Chop the herbs into strips, or, if using greens, smallish pieces.Toss it all in your small bowl.On the side, whisk together the EVOO, vinegar or lemon juice, salt and pepper.Add it to your small bowl and mix it up.NOTE: Tomatoes and avocadoes do best when kept at room temperature.If your tomatoes live in the fridge, think about letting them warm up on the counter for a while before you construct this salad.TIP: Dissecting AvocadoCut all the way around the avocado lengthwise with a paring knife (a small, sharp knife that’s not serrated).Gently twist the avocado into two halves.The pit will stay stuck in one of the halves (or, if you’re lucky, pop right out.) Whack the pit with the knife blade so it “sticks.” Then twist the knife gently to release the pit from the avocado.Make slices through the avocado meat all around.Then scoop it out gently with a spoon.Panzanella Salad (What To Do with Stale Bread)As a single person, it can be tough to get through a loaf of bread on your own.Good news: stale bread is the best part of Panzanella salad.If you don’t happen to have stale bread lying around, you can fake it by toasting some non-stale bread.Time to prepare: 10 minutesIngredients:2 pieces stale bread, cubed into roughly 1-inch croutonsHandful of cherry tomatoes1 small cucumber (I prefer “European” cucumbers which have a less-tough skin that you can eat)Handful of olives of any persuasion, pitted and halved or slicedHandful of parsley or dill, choppedDressing Ingredients:Few splashes of extra virgin olive oil (EVOO)Few splashes of balsamic vinegarSpoonful of Dijon mustardDash of saltHow to Prepare:Toss the bread, tomatoes, cucumber, olives and parsley or dill.On the side, whisk together the EVOO, vinegar, mustard and salt.Toss both into your small bowl.NOTE: The tomatoes complement the bread nicely, but in lieu of (or in addition to) cucumbers, feel free to experiment with other salad vegetables such as red or green bell peppers or even a nice crisp apple.Avocadoes make a nice addition to this salad (and any salad, really).Light Zesty Asian Citrus SaladThis is a great light lunch salad that won’t weigh you down for the afternoon but contains plenty of vitamins and water-based vegetables.If you need protein at every meal—like I do—top it with a half a can of tuna, a handful of tofu cubes or a small lean grilled chicken breast.Time to prepare: 10 minutesIngredients:1/2 a small-bowl-full of arugula1 seedless orange or tangerine, sliced into bite-size pieces1/2 a fennel bulb, sliced thin2 sticks of celery, slicedDressing Ingredients:The juice of another orangeFew splashes of sesame oilFew splashes of cider vinegarBit of fresh or dried tarragon (optional)Dash of saltDash of pepperHow to Prepare:Combine the arugula and the chopped orange, fennel and celery in your small bowl.On the side, whisk together the sesame oil, cider vinegar, tarragon, salt and pepper.Toss the salad and the dressing together.TIP: Buying WatermelonIt can be daunting to buy watermelon when you’re single.Traditional watermelons are gigantic, but these days you can find small round watermelons in many stores, and often they are seedless—bonus! I sometimes cheat and buy pre-cubed watermelon from my local Whole Foods, then quarter the cups for this salad.I like my watermelon in tiny manageable chunks.Minty Party-in-Your-Bowl SaladSometimes a girl needs a lettuce-free salad.This one is summery and delicious.Water-based foods like watermelon and fennel are great for hydration and health.Feta and Kalamata olives are good for the soul.The key here is to buy high quality ingredients.Time to prepare: 10 minutesIngredients:Enough watermelon chunks to fill up 3/4 of your small bowl1/2 a fennel bulb, sliced thinly and in halfSprig of mint leaves, chopped finelyAbout a 1-inch-square piece of feta cheese, chopped into small squares of crumbled (a little feta cheese goes a long way)Few pitted Kalamata olives, choppedDressing Ingredients:Splash of white vinegarSplash of Extra Virgin Olive Oil (EVOO)Juice of half a limeSalt and pepper to tasteHow to Prepare:Combine the watermelon, fennel, mint leaves, feta and olives in a bowl and toss.In a separate bowl, mix the vinegar, EVOO, lime juice, salt and pepper.Add the dressing to the salad and toss.Transfer to your small bowl, admire, and eat.TIP: Buying ArugulaYou can buy baby arugula prewashed in a plastic container at Whole Foods and other high-end markets.Although this larger amount may seem daunting to the single person, it can be eaten throughout the week in salads like this.Summer Lovin’ Rocket SaladIn America we tend to call it “arugula,” the Italian alternative for the English-named Rocket.It’s a delicious green, whatever you want to call it.Rich in Vitamin C and Potassium, it’s your typical overachiever “dark leafy green” that they are always telling you to eat, but with lots of flavor and pizazz.Combined with summer corn, cherry tomatoes and grounding chickpeas, this is a satisfying lunch salad for those with discriminating palates [ Pobierz całość w formacie PDF ]