We eat a lot of fish.
Mainly because it meets the elusive trifecta of dinner perfection:
PLUS one fantastic bonus—it makes great leftovers! My favorite thing to do is put leftover fish on a salad. Like this one, where I took a hunk of leftover trout (baked with a simple herb seasoning), plopped it on top of a rainbow of crunchy veggies, and suddenly had a very fancy-looking lunch.
It’s a salad, so I won’t insult your intelligence by pretending that this is a real recipe with quantities or instructions. But since it turned out to be pretty delicious (and beautiful, too), here’s the quick ingredient breakdown. (And frankly, as awesome as leftover fish is, it’s totally optional. The black beans and sunflower seeds give it plenty of heft on its own.)
- Red cabbage, chopped
- Shredded carrots
- Yellow bell pepper
- Feta cheese
- Black beans
- Sunflower seeds
Dress with nothing but a drizzle of olive oil and a sprinkle of salt & pepper. Mmmm. Fresh and light enough for when the heat index is pushing 110F, savory and filling enough to fuel you through Friday afternoon.