Salads are a quick and easy lunch option, and a great way to use up leftovers. From egg salad to tuna or chicken to fresh leafy greens, they can be customized to what your child likes and what you have on-hand.
How to make a basic tuna/egg/chicken/ham salad –
When making egg, tuna, chicken, or ham salad, I use a basic ratio of 1 to 2 tablespoons of mayo per 6 ounces of protein (3/4 cup) or two eggs for egg salad. I have friends who skip the mayo altogether and use plain Greek yogurt instead. With egg salad, you can add your favorite mustard for some tang.
Add in veggies of choice, as few or as many as you like. I always add celery, onions and pickles. Sometimes it’s green onion, other times it’s red or yellow, it just depends on what I have. Shredded cabbage, diced cucumbers, chopped sweet peppers or jalapeno, radishes, are just some other vegetable options you can add.
Fresh fruits such as diced apples or pineapple can be added to a chicken or tuna salad, or raisins or dried fruit. Again, it’s what you like and have.
I like to add hard-boiled eggs to my tuna and chicken salads.
Season with salt and pepper to taste. Add other spices like celery salt, curry powder, cumin, paprika, etc.
- Bottom line – start with chopped protein of choice, add mayo or yogurt, and add whatever additions, if any, you prefer. Taste, taste, taste as you go along. You may need to add more mayo/yogurt as you add the veggies or fruit.
719woman.com
Build A Better Salad For Optimal Nutrition (And Save A Bit Of Money)