- Lots of spinach
- Lots of kale (same as spinach)
- Handful of green beans
- About 6 radishes
- Goats cheese
- 2 fillets of salmon
- 2 inches cucumber, diced
- Black pepper
- Olive oil
- Balsamic vinegar
Pop the salmon on some tin foil and cook in the oven at 180 for 13 mins.
Boil some water and cook the kale for about 3 mins. Wash the spinach and drain in a colander. Drain the kale and run cold water over it so it is cool. Pop the spinach and kale in a bowl. If it is still slightly wet (which it probably will be), hold it down with one hand and tilt the bowl so any water drains out. Cut the green beans and cucumber up and chuck them in; add the radishes (thinly slices - remember to cut both ends off, like you would do with an onion). Chop the olives and goats cheese in. Add tons of black pepper.
The salmon should be done now. Take it off the foil and peel the skin away from the flesh. Flake it into the bowl.
Toss everything about a bit with your hands.
Spoon the salad into some jars. Fridge them if you want to hang on.
DRESSING - if you are the astute kind of reader (that's all of you) you may have noticed that I have not mentioned dressing thus far. This is for good reason. If you add it to the salad and then want to save it for a day or so, it'll just go soggy. So I suggest you make up some dressing - a really simple one is olive oil and balsamic in the ratio 1:1 and loads of pepper and a little salt - then chuck it in a jar and pour it over yours salad jar when you want to eat it. Easy.