Later On

A blog written for those whose interests more or less match mine.

Current salad checklist – updated

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I often have a salad for my last meal of the day. I follow Dr. Greger’s Daily Dozen guidelines and have through experienced worked out how to do that efficiently — and also what serving sizes actually work for me (since his suggested serving sizes are too much).

I currently use enough salad ingredients that I tend to overlook one or more as I remove them from the fridge to assemble the salad. The obvious solution is a checklist, so I made one. — And the fact that I had to update the list shows how necessary it is.

Daikon radish provides good crunch. When I sauté the (extra-firm) tofu cubes in a little olive oil, I sprinkle them with curry powder or smoked paprika or cayenne pepper or herbes de Provence. Lately I’ve been cutting a couple of slabs from the end of the block and sautéing those, then once they are done, move them to the cutting board and cut them into cubes: it’s easier to turn slabs over than to try to cook cubes on all sides.,

Salad checklist

• Scallions, chopped
• Cucumber, diced (Persian or hothouse/English cucumber, including peel)
• 1/2 Yellow, orange, or red bell pepper, diced
• Jalapeño, chopped small (or not — depends on whether I have it on hand)
• Daikon radish, diced, and/or fresh fennel, cored and chopped (both give good crunch)
• Steamed broccoli from the fridge, chopped
• Beans/Lentils, 1/4 cup
• Intact whole grain, 1/4 cup (I prefer kamut)
• Walnuts (1/4 cup) or pumpkin seeds (2-3 tablespoons), unsalted
• Tofu or tempeh cubes (sautéed) — I sauté a slab and then cut into cubes; tempeh work better: crisper
• Cherry tomatoes, halved
• 1/2 avocado, diced large
• Red cabbage, shredded
• Raw mushrooms (crimini or white domestic), sliced
• Kalamata olives, pitted
• Often: 1 tablespoon flaxseeds, ground

If I have cooked vegetables (roasted carrots, cooked squash, cooked greens), I might well add some of those. I also like steamed green beans and/or wax beans that have been chilled and cut into 1″ lengths.


I sometimes mix by shaking in a little jar (when using lemon juice), but otherwise use my immersion blender and its beaker, which allows me to easily pulp an entire peeled lemon (see below), thus using lemon pulp rather than lemon juice. If I’m using the blender, I use a clove of fresh garlic rather than garlic powder.

• Lemon pulp (see below)
• Splash of vinegar (sherry, apple cider, red wine, brown rice, or balsamic)
• Olive oil
• 2-4 cloves fresh garlic (if blending) or garlic powder (if mixing by shaking dressing in a jar)
• Smoked paprika
• Black pepper
• Dijon mustard
• 1 tablespoon dried mint
• Soy sauce or tamari or Worcestershire sauce or fish sauce or ponzu sauce (for umami)

Additional things I might add to the dressing:

• Horseradish (from refrigerated section)
• Toasted sesame oil or tahini
• Chili sesame oil or sriracha or sambal oelek or other hot sauce
• English walnuts (about 1/4 cup or a little less), if using blender (unless walnuts in salad)
• Blend 1/2 avocado in the dressing (if avocado used in the salad) for a creamy, thick dressing
• Squeeze of tomato paste from a tube (increase liquid by adding vinegar)

Also, I occasionally make this tasty salad dressing.

Lemon pulp

This post shows in photos the method: Cut the ends off a lemon, then cut it in half at its equator, place the two halves on a cutting board, and cut off the peel. Put the peeled lemon halves in the beaker of an immersion blender and blend. Use the lemon pulp instead of lemon juice — the pulp contains many more nutrients than mere juice. (If you do this, put all the dressing ingredients in the beaker and blend the dressing.)

Update – More ideas

In the NY Times Julia Moskin’s guide to making a salad (which includes many recipe links) provides more ideas and options. Take a look. Update: The Moskin guide is now behind a paywall. But if you subscribe, the guide might be useful (I don’t subscribe, since I mostly make up my own recipes — see example above, and see also these posts.

Written by Leisureguy

13 November 2020 at 10:24 am

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