Mark Sissons has his Two Minute Salad which he eats regularly. I have mine, which I have eaten pretty much every day for the last couple of years and not yet got bored of it, not one bit.
Here's my approach ...
- Base - any variety of lettuce, shredded, perhaps white cabbage, perhaps red cabbage, perhaps a mix. This is to make up the bulk of the dish, something to chew on and keep the whole thing moist. Very occasionally, salad potatoes might form the base.
- Protein - any protein will do, be it leftover meat, cooled and shredded, canned fish, flaked fish, shellfish, spicy chicken. This is the good part of the meal.
- Fat - fatty meats and oily fish are all well and good, but we can always do with a little more fat. An avocado cubed or sliced is always welcome, as it Salad Cream. I am quite happy using Heinz brand since here in the UK, the only offending ingredients are a touch of sugar and the oil - yes, those together make it wholly bad, but it's a condiment. Let's not get stressed, eh? Olive oil and avocado oil made into a vinaigrette to slosh over is another approach I often take.
- Interest - lettuce, salad cream and protein is all very well, but any dish can always do with some interest. I like pockets of interest around the dish - cubed cucumber, small tomatoes, radish, cubes of good cheese, olives, perhaps capers, pickled gherkin, pickled beetroot, pickled chillies ... the options are abundant.
- Garnish - garnish with a boiled egg. I don't need to say how good eggs are and all the wonderful micro-nutrients you get from them. Also, herbs and seeds. I have a jar of mixed seeds: flax, pumpkin and sunflower. Just a sprinkle over.
Squid and flaked salmon.
Pickled herring over potato and havarti.
Crab and avocado.
Bacon and egg.
Anchovies with cottage cheese.
Prawn with beetroot dyed egg.