Last Resort Salad with Lemon Dijon Dressing

This was a salad that was borne out of desperation.

Last-resort salad in it's full glory
Last-resort salad in it’s full glory

Picture this.

It’s Thursday night and it’s 8:00pm I am ready to make my dinner. I had already gone to the grocery store two hours before and I got my salad leaves and MAH chicken.

I had gone for a run and I’m now showered and ready to EAT.

I should have the chicken ready by 8:30pm. I slit open the clear wrap on the chicken packet.


*Sniff* *Sniff*

What the hell is that smell?

No it’s nothing. No, nevermind, it’s fine, I mean uncooked meat sometimes smells interesting. Right? Right.


Facetime beep boop boop sounds.

“Mom, MOM, can I eat chicken if its smells a little weird? Like just a bit?”

“Like how weird?”

“Like, just a bit. Nevermind I’m sure it’s ok.”

“Dini, just throw it away. Do you have eggs?”

“No Mom, it’s fine, really.”

Looks at chicken – takes a big sniff.

Facetime beep boop boop sounds.

“Mom I think I won’t eat it.”

“Good idea.”

BAHHHH. That was 10 minutes lost and me 10 minutes hangrier.


The only thing there is to do. Boil eggs and fry bacon.

Find some lemon and make a dressing.

Lemon Dijon Dressing - oso goodddd
Lemon Dijon Dressing – oso goodddd

Chop up all the vegetables I have.

Pre-dressed salad
Pre-dressed salad

Oh wait. This is yum.

Dammit. I was ready to be irritated allnightlong.

Serves 1 hungry girl

2 free-range eggs
3 strips of streaky bacon

2 Tbsps olive oil
1 Tbsp lemon juice
1/2 tsp dijon mustard
1/2 garlic clove, crushed
dash of salt
sprinkle of pepper

½ cup cooked quinoa
handful of mixed salad leaves
1 Japanese cucumber, chopped
1/2 yellow pepper, diced
9 baby tomatoes, halved

Preheat water in electric kettle or stove for eggs.

Once boiled pour over eggs and boil on stove with lid on for one minute.

Remove from fire and let sit for 10 ten minutes. Pour out hot water and submerge eggs in tap water.

Fry the bacon until brown and crispy in a saucepan over medium heat.

Remove from fire place the bacon on paper towels to get rid of excess oil/fat. Crumble once cool.


Whisk all the dressing ingredients together in a bowl.


Put the salad ingredients and protein in a bowl.

Toss evenly with the dressing.

Eat. And congratulate yourself for being resourceful.

No-Brainer Salad With Lemon Chicken

Hi friends,

I am firmly back in reality, after a weekend of rest, recuperation and frenzied Christmas shopping.

So just in time for the end of the day, my Salad Monday post today is also a bit of a #saddesklunch.

So sad. But so good.
So sad. But so good.

See its lying a bit forlorn in front of my keyboard, ready for me to absently shove down my throat while I feverishly surf fashion blogs.

Could I have made that any sadder? Yes, yes I could have.

But as you can see, this is not a sad salad. This was yummy and filled with nutritious things.

The other nice thing about this salad was that I made it without even really thinking. I just wanted something quick and simple and I wanted to use cheap and easy to find vegetables. Make it the next time you need a no-brainer meal.

It is guaranteed to satisfy.

Serves 2

1 chicken thigh
Rind and juice of ½ a lemon
½ tsp dried thyme
2 cloves garlic, minced/crushed
1 Tbsp olive oil
Pinch of salt

4 Tbsps extra-virgin olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced/crushed
¼ tsp ground black pepper
Pinch of salt

½ cup cooked quinoa
1 packet of baby spinach, washed and dried
2 Japanese cucumbers, chopped
2 red or yellow peppers, diced
22 baby tomatoes, halved, this is only because I am sometimes super OCD and occasionally have to eat things in prime numbers – don’t ask


Marinate the chicken thigh with the rind of the juice of the lemon, dried thyme, minced garlic, 1 Tbsp olive oil and pinch of salt.

Ideally let it sit in the fridge for an hour to a whole day.

When ready to eat, bake in the oven at 175C/350F for 30 to 40 minutes, flipping once in the middle.

Check if done by cutting the meat in half, it should not be pink.

Cut into cubes.


Whisk all the dressing ingredients together in a bowl.


Divide the salad ingredients and chopped chicken into two bowls.

Drizzle evenly with the vinaigrette.



Arugula Salad with Apple, Avocado and Steak

New series! Salad Mondays!

Weekends are times of great indulgence.

Excessive eating courtesy of all the dinners and Sunday brunches, excessive drinking because of all the partays and socializing and excessive spending because of all of the above and also, if you’re like me, use shopping as a way to validate yourself.

But I digress.

So weekends – recap – bad time for your body and wallet.

So Mondays – should be a good time for youR body and wallet.

I suggest staying home and eating a salad.

Now I can’t get on board with this Meatless Mondays trend. I mean what is that? But if you really want to do that, you can just omit the meat.

There’s a bit of a story here.

I was pumped up to do this salad post and I really wanted to eat arugula, and this recipe for Spring Carrot, Radish and Quinoa Salad with Herbed Avocado was calling my name. So I made it:

2014-11-19 20.27.59 (1)
Spring Carrot, Radish and Quinoa Salad with Herbed Avocado

AND it was TERRIBLE. The dressing was way too lemony and combined with arugula which is already peppery I was just like no, no, NO.

But I had leftover arugula and avocado and was like now wth do I do.

Cue Google selling me this recipe from the queen of salads.

2014-11-20 20.55.25-1
Arugula Salad with Apple, Avocado and Steak

The dressing was a perfect honey, mustardy, lemony contrast to the peppery salad. The avocado was buttery and the apple was great with the steak. All in all a hearty and perfect salad. HIGHLY RECOMMENDED for your next Monday penance.

makes 2 servings

2 100gm 1/2 inch rib-eye steaks
1 Tbsp olive oil
1 Tbsp butter
salt, to taste

1 apple, chopped (I used a Granny Smith apple)
1 avocado, cubed
6 cups arugula
1 Tbsp yellow mustard
1/2 Tbsp honey
1 lemon, juiced
2 Tbsps extra-virgin olive oil
1 Tbsp honey (more or less depending on your taste)
1/2 cup of cooked quinoa
salt and pepper, to taste

Take the steak out of the fridge and let rest outside for 15 minutes before cooking. At this time you can season generously with salt.

Heat up a cast iron pan until its hot, like really hot.

Heat the oil till it gives off a bit of steam, then add the butter till it sizzles.

Cook the steak on both sides, about 2-3 minutes a side till charred.

Let rest for 5 minutes before slicing into chunks/strips/whatever.

In a small bowl, whisk together honey mustard, lemon juice, olive oil.

In a large bowl, toss the arugula, avocado, apple, quinoa and steak, you just cooked, with the dressing.

Season with salt and pepper and EAT!

*Cookie and Kate is a fantastic blog with recipes that I have recreated with great success previously, I think maybe this time I probably did something wrong. Shutterbean can DONOSALADWRONG, in my opinion and here she has helped me adapt a lovely meaty salad from her creation.