pasta salad?
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I adore yum nuah (or nam tok), and make it frequently in the hot summer months bc it comes together so fast & easily. I use tenderloin cause we fancy.
Very simple arugula with shaved pecorino dressed with lemon oil / lemon juice / s&p. I totes blanked on my plan to add walnuts, but it was just fine without them 
Oh, and a burrata caprese with half an avocado that needed used.
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Arugula salad with canned tuna, various pickled and fresh vegetables and some Bulgarian feta. Ate it straight out of the SS mixing bowl like an animale 
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this is the sign of a great salad
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Greens and mixed raw veg with a simple oil and vinegar dressing was tonight’s side salad. Nothing fancy, just familiar and good.
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I’m late to this SOTD thread, though we have been making it a habit to eat a salad for lunch for the past couple of months.
Requirements: Our lunch salads need to be adequately filling to give us energy until dinnertime. Satisfying enough that we don’t crave bread on the side. And easy to assemble with supermarket ingredients, so that we can actually stick to the SOTD thing.
So, I have been doing variations on a composed salad.
The formula has been: bed of greens topped with sliced tomato + mini cucumber + cheese or avocado + beans or nuts + drizzle of olive oil and balsamic vinegar. If using dressed beans, such as curried chickpeas, then I skip the oil/vinegar because the saucy bean component acts as the dressing (wedge of lemon is a nice addition though).
Here are two SOTD plates from this week. This first one includes a thin slice of blue cheese and slivered almonds. I do like to mix up the components with my fork as I eat.
This second one is village salad adjacent, so there’s feta and some jarred sliced Kalamata olives on top.
Now that our CSA share has started for the season, I’m looking forward to more variety in the produce.
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So pretty!
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Butter lettuce base with endive, arugula sprouts radish sprouts. Lightly pickled radish, red onion and scallions, thinly sliced roasted chicken breast.
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Salad looks great, and so does that platter! (Bowl?)
If I had a bigger house, I would fill it up with ceramic fruit and veggie-centric serving pieces. 
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Thanks, MR, I have two of these 12” ish plates, they make an attractive platter for crudités.
They are the cabbage leaf design, I have some pretty yellow soup terrines in the same style, made in Portugal…I hand wash them tho’.
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Green Goddess dressing with fresh tarragon, chives, and parsley (anchovies optional).
This is great on a GG cobb, but I’ll be using it this week to dress some leafy, summer greens, and as a sauce for the fish to go along side. Always delicious, but tastes best if made a day or two in advance. Recipe follows.
1/4 c. chopped tarragon
1/4 c. chopped chives
2 T. chopped parsley
1/8 t. kosher salt
1/4 c. mayo
1/4 c. sour cream
1 anchovy filet
Freshly ground black pepper (to taste)
Lemon juice (to taste)
Buttermilk (to desired consistency)
In a small food processor, process the chopped herbs and salt until minced. Add mayo, sour cream, anchovy (if using), black pepper, lemon juice, and buttermilk. Process until dressing is bright green and smooth. Adjust seasonings to taste. Keep chilled.
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That sounds and looks wonderful, thank you for the recipe!
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You are welcome! I look forward to making this each year while the herbs are tender and abundant.
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I think I have just enough tarragon/parsley to make this in a couple days. My herbs have been slow this year, they need a shot of miracle-gro. I had to replace my chives this spring as my over wintered pot didn’t make it this year, it was probably more than 20 yrs old. A chipmunk ate the chervil/cilantro and trimmed the tarragon .
It’s frustrating when nature gets the best of us, but I’ll wager the chipmunk was happy. 
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Until the fox caught him!
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