Now that summer is here, (sort of), meals are getting easier and lazier. Chilled or room temperature salads, fresh vegetables and fruits, quick smoothies, and no-fuss sandwiches are becoming the staples. Not much baking or slaving over the stove most days.
This quick salad just feels so nutritious, even if I am no nutritionist or an expert of any sort. My favorite way to serve/eat this is on a "bowl" of Boston Lettuce leaf: scoop some into a crisp Boston lettuce leaf, either roll it up for easy no-spillage eating, or gather up the edges like a taco and munch on.
Of course, any combination of salad ingredients like carrot sticks, olives, chickpeas, pumpkin seeds, feta, bell peppers taste wonderful when served on a leaf of lettuce.
Pearl barley cooked al dente
Green or brown lentil, cooked al dente
Kale, chopped, and wilted
cooked chick peas
finely chopped carrots
finely chopped red onion (optional)
toasted pine nuts and dried cranberries (optional)
Dressing: lemon juice, olive oil, black pepper, plus salt if needed
Combine the salad ingredients, adjust dressing to taste, serve at room temperature or chilled