The Supersalad
For when your body is a temple
Prep time: 15 min | Total time: 30 min | Difficulty: 2/5
Hangovers in your thirties don’t politely knock; they break into your home, change the Wi-Fi password, and steal your identity. Your brain feels like wet cardboard, your liver is filing a lawsuit, and even your shadow looks disappointed in you.
In my late teens and twenties, I could go straight from a sticky nightclub floor to a 7 a.m. call time without flinching. I’d clown in front of the camera for 14 hours, survive on onigiri and iced coffee, and my body—bless its naive little cells of the past—would bounce back like it hadn’t downed an agave plantation’s worth of tequila the night before. My thirties have made it very clear that era is dead. These days, one glass of natty wine too many and I’m googling “can a person die from existing?” and looking for volunteers to adopt my cat when my body decides it’s done with me.
So here’s The Supersalad, which is basically a peace offering I extend to my vital organs. It’s got smug quinoa, chicken, and a bunch of things that scream “I respect my body.” But not to worry—it comes with a good dose of Parmesan and garlicky croutons, just to remind myself that I can still sin.
Ingredients (serves 1)
For the Salad:
Sourdough bread 40g / 1 slice
Olive oil 1 tsp
Salt and garlic powder to taste
Chicken breast, in cutlets (but feel free to use leftover rotisserie bird, for example) 100g / 3.5 oz
Paprika ½ tsp
Black pepper ¼ tsp
Garlic powder ¼ tsp
Cooked quinoa 75g / ½ cup
Mixed salad leaves 50g / 2 cups
Cucumber 50g / ½ cup
Red onion 30g / 2 tbsp
Avocado ½ (about 70g / 2.5 oz)
Shelled edamame 50g / ½ cup
Roasted hazelnuts 15g / 1 tbsp
Raw pumpkin seeds 10g / 1 tbsp
Grated Parmesan 10g / 1 tbsp
For the Dressing:
Greek yogurt 60g / ¼ cup
Lemon juice 1 tbsp
Garlic powder ¼ tsp
Dijon mustard 1 tsp
Salt to taste
Equipment
Knife
Cutting board
Frying pan (for chicken, if not using rotisserie)
Mixing bowl
Baking sheet (for oven-crisping croutons)
Spoon
Cheese grater
Method
Cut the sourdough into cubes. Toss with olive oil, a pinch of salt, and garlic powder. Bake at 180°C / 350°F for 10–12 min). Set aside
Pat the chicken cutlets dry and rub with paprika, black pepper, garlic powder, and a pinch of salt. Pan-fry over medium heat for 5–6 min per side until golden and cooked through. Rest briefly, then slice
Slice cucumber and red onion thinly. Cube the avocado last to prevent browning
Combine quinoa, mixed leaves, cucumber, red onion, avocado, edamame, croutons, roasted hazelnuts, and pumpkin seeds. Top with sliced chicken
In a small bowl, whisk Greek yogurt, lemon juice, garlic powder, Dijon mustard, and a pinch of salt until smooth
Drizzle the dressing generously over your salad, finish with grated Parmesan, and indulge in the satisfaction of temporary self-improvement
Dealing with Leftovers
Best eaten fresh. If storing, keep the dressing separate and assemble right before eating.
Nutritional Value (per serving)
Calories: ~640 kcal | Carbs: ~47g | Protein: ~44g | Fat: ~31g