Kitchen Sink Salad


Here’s a favorite example of the mix-and-match principle: a main-dish salad that won’t leave you hungry since it’s packed with filling, delicious ingredients. If you like, you can swap in a favorite salad green for the romaine.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Medium-sized bowl
  • Can opener
  • Salad servers or tongs


  • 1 large head romaine lettuce, cored and chopped
  • 1 English cucumber (the kind that comes wrapped in plastic), diced
  • 1 avocado, peeled, pitted and diced
  • 2 (5-ounce) cans white or light tuna, in water or oil, drained
  • 1⁄4 cup chopped fresh basil leaves
  • 1 cup Chickpea Croutons
  • 1⁄3 cup Garlicky Mustard Vinaigrette


  • Put all the ingredients in the bowl, toss, and serve right away or cover and refrigerate up to 2 hours.


Click here for the Chickpea “Croutons” recipe.

Click here for the Garlicky Mustard Vinaigrette recipe.


Add one of the following:
1 tomato, cored and chopped
1⁄2 cup crumbled feta cheese
1 orange, peeled, seeded, and diced
1⁄4 cup chopped green or black olives 

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