I spent monday re-organising my studio and didn't realise the time till my tummy started grumbling. As usual, I was really tempted to just grab a granola bar and some junk food from the kitchen but I decided to try to make something quick. I am glad that these salads are so easy to put together as long as there are ingredients in the fridge.
This salad wasn't planned. I looked in the fridge and found some pears that I had peeled over the weekend and tuna mayo from the kids breakfast. So I decided to use them. I also stir-fried the baby mushrooms cos I find something warm on my salad just makes it more satisfying. Finally, I added a dash of togarashi which is just japanese red pepper flakes for that extra spice.
Here is what went in my salad:
- spinach leaves (washed)
- pear slivers
- tuna mayo
- a dash of togarashi
1. Place the spinach leaves on the plate.
2. Slice the pears into slivers and lay them on the spinach leaves.
3. Add small dollops of tuna mayo onto the salad bed.
4. Stir-fry the mushrooms with a bit of olive oil and pepper. Gently add them to the salad.
5. Sprinkle togarashi according to taste and enjoy your salad.
*This recipe is part of a series called Cooking for One where you will find quick and easy recipes that can be whipped up in under 30 minutes.