Today’s lunch was one of those meals where I hadn’t thought ahead last night or even this morning to what I was going to have. My Sunday nights are usually spent running around getting things ready for school and work the next day (cleaning up Sunday dinner, finishing laundry, making sure homework folder and any school forms are back in backpacks, packing lunches, prepping after school activities, getting clothes out for the next day, making sure phones are charged, etc.) I can forget or don’t have time to get myself in order. While I think it is so important for Moms to take time to look after themselves, organize the things we need to do, schedule in your exercise time and plan out your meals, life often throws us a curve ball and things don’t go as we planned. For me, when I don’t have a meal thought out or I am rushed my meals usually go one of two ways:
- I spend the meal munching on little bites of this or that, often including too many starchy foods or less than ideal, low nutrition foods and I usually walk away insatiable and hungry.
- Or instead, if I can muster my focus on making a meal out of the odds and ends I have in my fridge, freezer and pantry, this unplanned meal becomes a fun creative culinary exercise.
Lucky for me recent maddening “to-do” list lead to the latter rather than the former. With half a bag of arugula open and needed to be eaten in the next 24 hours, I knew this would be my base. I tend to store a few cans of wild salmon in my pantry for days just like this. These and canned beans are life savers for the weeks when you haven’t had time to pre-soak or prep beans or grains. Lucky for me my amazing sous-chef/husband had peeled and chopped the left over jicama that we had from our collards wraps lunch and diced extra celery from our Tortilla Soup dinner (recipes to come for these two). Bang love it when I have pre-chopped stuff to throw in a salad. I have also recently discovered these amazing chip-like snack Cheezy Herb Brussel Bytes . These are a great change from kale chips which are my “healthy chips”. The Brussel Bytes add a perfect salty, cheezy crunch to the salad. Try them out, they are delicious!
Salmon Arugula Salad
Yield 2 servings
4-5 cups arugula
1 can wild salmon (skinless-boneless), drained
2 handfuls cherry or grape tomatoes, halved
1 cup jicama, peeled & chopped
½ cup celery, diced
½ avocado, cubed
Sea salt & freshly ground pepper, to taste
Optional Additions: If you are super hungry and need a little extra protein try adding a scoop of cooked quinoa or a hard boiled egg.
1 lemon, juiced
2 tbsp olive oil
1 tbsp capers
1 tsp dill
- Divide the arugula onto two large salad bowls or plates.
- Mix dressing ingredients in a small bowl.
- In a separate bowl, toss together the salmon, tomatoes, jicama and celery, flaking the salmon as you mix in the other ingredients.
- Pour dressing over the salmon mix and toss to coat. Season with salt and pepper. Place the salmon mix over the arugula and either eat as is, or toss in the arugula to mix everything in.