Ever since I started properly cooking for myself (I say properly because let’s face it, the first month after moving out always finds you feeling more confused about settling into life away from home, so I would think that perhaps other people haven’t had time to cook proper meals, like was the case with me), I’ve been finding myself navigating towards making easy meals that won’t have me feeling like I’m a participant on an episode of Master Chef.
In other words, I’m a very lazy cook. I don’t particularly cook because I enjoy it, but more so I don’t starve to death. Lol. I like my meals quick and easy, meaning preparation process and cooking time should take me the shortest time possible. If it’s a slow cook, I would rather bake/roast something that doesn’t require me standing over it for hours on end checking to see if it’s cooked yet.
So, owing to my kitchen laziness (cue surprises from those who are shocked to find women that don’t enjoy cooking), I’ve been inclined to make myself quick meals, and one- if not most- of the quick meals I absolutely love to make is salads. I literally make salads about 3-4 times a week, and honestly I’m sad that my skin isn’t showing itself by glowing from all the leaves and raw vegetables and fruits I’ve been shoving down my throat.
On one random weekend, I found myself having a late breakfast- probably owed to a late night- so I went into my fridge looking for ingredients that I would consider brunch-worthy. I found some carrots, lettuce leaves, arugula (or rocket), and an avocado that I got from my parents’ place. I also had a few eggs so I decided to whip up my usual base salad, and then slice up the avocado and boil 2 eggs to serve as my brunch, to eat with avocado toast and a cup of coffee. In a few minutes and in typical millennial fashion, there I was with my Instagrammable breakfast, both picture-worthy and healthy. Win-win.
I made a super simple salad dressing which is also my usual salad dressing: substitute vinegar, a teaspoon of raw honey, the juice of 1 lemon, 2 tablespoons of olive oil and cracked black pepper. If I’m eating the salad immediately, then I dress the salad immediately. However, if I am saving some of the salad for the following day, I usually make sure to not dress the salad or sprinkle some salt as this would make the tomatoes sweat and the salad would end up soaking up all the tomato juice. I’m pretty sure I’m not the only one that hates soggy salad so please keep this in mind.
Breakfast salads are definitely a thing in my house.
I usually buy my salad ingredients from Carrefour, and they keep for a little over a week.
