Whether you’re whipping up a light evening meal or lunchbox filler, chances are you’ll have the ingredients you need to cobble together a nutritious and satisfying salad in your fridge and cupboards.
Bowls of greens, grains and pulses are ideal vehicles for leftovers too, from roast chicken and veg to a few spoonfuls of stew. Even a little soup or fragrant broth could be tossed through couscous or quinoa as a delicious dressing.
You could also stir in the last scrapes of pesto, hummus, yogurt or cottage cheese you have sitting in the fridge door.
Use up stale bread and tomatoes in this sun-soaked Italian speciality.
Shred carrots, cabbage, onion and radishes – anything crunchy, basically – into a slaw. Fab for using up any leftover fresh herbs, too.
Mix tinned beans with crunchy salad ingredients, roast veg and even spoonfuls of leftover chilli for a fabulously filling bowl.
Halved boiled potatoes, crunchy cucumber, cherry toms, herbs, cheese... chuck anything and everything into this feast of a salad.
Salmon and roasted beetroot
Flake leftover grilled, baked or poached salmon into a salad of leaves, grains and/or any roasted veg. Or try this colourful creation with roasted beetroot, dressed with the last spoonfuls of crème fraîche and horseradish.
Roast chicken caesar salad
Roast chicken, scraps of lettuce, the last of the parmesan and those anchovies you’ve been wondering what to do with: the ingredients of this crunchy classic.
Spiced squash and mixed grain bowl
Got some leftover grains? You’re more than halfway to a super salad. Throw in roasted veg, cooked meat, crumbly cheese, spoonfuls of hummus, some yogurt and any fresh herbs you may have.
LA-style all-green salad
Throw all the green stuff into this bowlful of health, from avocado and steamed broccoli to leftover lentils.
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