I like the idea of ‘deconstructed’ recipes, and I was intrigued by this ‘California roll’ cucumber salad on TikTok [@NutritionBabe]. I made mine differently, keeping the avocado on the side so it didn’t get brown and yucky when I meal-prepped. I highly recommend trying this recipe, as it is SO delicious and perfect for weekday lunches/dinners!
Ingredients
1 Cucumber, finely sliced
1 Package Imitation Crab, shredded
1 Avocado, sliced
2 TSP Sesame Oil
2 TBSP Kewpie Mayo or whatever mayo you have at home
1 TSP Rice Wine Vinegar
Cooked Rice
Let’s Get Cooking
Prep all your ingredients and grab a large bowl.
Combine the shredded imitation crab + sliced cucumber + 2 TSP Sesame Oil + 1 TSP Rice Wine Vinegar + 2 TBSP Kewpie Mayo in a large bowl. Mix well to make sure everything is evenly coated.
Plate up the salad with some cooked rice + sliced avocado. Feel free to top with some sesame seeds as well & enjoy!
‘Hannah, what are you eating for lunch this week?” What a fantastic question, thanks for asking! In the process of doom scrolling the other week I saw all these videos on Tik Tok about this grinder salad. It is basically a deconstructed hoagie/grinder whatever you want to call it. It is very similar to the Kitchen Sink Salad that I have posted about previously. The Tik Tok recipe calls for mayo which I opted to leave out as it would not keep well since I am making the salad for weekday lunches. The fun part about this salad & the kitchen sink salad is it’s another opportunity to make it your own and clear out your fridge at the same time!
** A nice little bonus recipe: take your salami, spread some goat cheese, place a pepperoncini on top, and roll the salami up, OMG YUM
Ingredients
1/2 Red Onion, thinly sliced
6 Pepperoncini + a little juice, diced
3 Garlic Cloves, minced
6 Slices of Salami, cut into bite-sized pieces
1 TSP Oregano
1 TSP Basil
1/2 TSP Red Pepper Flakes
1 Head Romaine Lettuce, washed & chopped
Handful of Arugula & Spinach
Tomatoes, diced
1/2 Cucumber, sliced
Cheese of your choice, I used crumbled goat cheese
1/4 Cup Sliced Green Olives
Olive Oil
Cracked Pepper
Feel free to add in croutons, I used the sourdough foccacia I made a few weeks ago.
Dressing:
Combine all in a container and mix well
1 TBSP Olive Oil
1/2 TSP Apple Cider Vinegar
1/2 TSP Red Wine Vinegar
Salt + Pepper
1 TSP Oregano
1 TSP Mayo* I added one day to make the dressing a little bit creamier you can opt-out
Let’s Get Cooking
First things first prep your ingredients.
In a large bowl combine red onion + pepperonchini + garlic + oregano + basil + red pepper flakes. Mix well and let sit
Prepare your lettuce & spinach/arugula [you don’t need to add the arugula, I just like the peppery flavor it adds]
Add your greens to the bowl + all your additional toppings. Mix well and top with freshly cracked pep.
If you are eating immediately, feel free to top it with your dressing. If not, store in a separate container that you can top with later.
We all remember when Avocado toast became all the craze a few years ago, and rightfully so. It’s the perfect breakfast, especially topped with a beautifully done egg. I found this recipe from @Kelseysfoodreviews on Tik Tok where she used a hashbrown as the toast. I saw some frozen hashbrown’s at ALDI the other day, and I had to make this. I had it for breakfast and OMG, it’s silky, it’s crispy and very satisfying.
Ingredients
1 Frozen Hash Brown
1/2 Avocado Mashed
1 Egg
Crushed Red Pepper
Salt + Pepper
Lime Juice
Olive Oil
Let’s Get Cooking
Cook the hashbrown per package instructions, and make sure it is extra crispy.
While the hash brown is cooking, mash the avocado in the bowl with some red pepper flakes + lime juice + salt + pepper.
In a skillet, drizzle olive oil in a pan and heat on MED.
Crack the egg in the skillet and fry until the whites are fully cooked.
Once the hashbrown is done, top with the mashed avocado and fried egg.
Hangry Hannah 