Lately, I am all about the power salad.

I’ve been working both in the studio and at home on some pretty intense projects. Not only do I need a high-energy lunch, but I also need a moment for a mental break and composing a gorgeous salad is one of my favorite ways to do that.

And the best part is, you can make one out of all kinds of stuff you can find leftover in the fridge. I always keep radishes on hand because I love to grow them and make quick pickles out of them. I always have a bag of frozen peas in the freezer. And of course, I always have eggs. You can make your own mix out of just about anything.

My favorite thing about this salad, though, is the dressing. Just a liberal drizzle of excellent quality olive oil, fresh lemon juice, salt and pepper is all you need to bring out the fresh flavors of all of these vegetables. You could add something more, but I frankly don’t think it’s necessary.

What are your favorite things to throw in your lunch salad?

Ingredients

• 2 cups mixed greens (any kind will do!)
• 10-12 asparagus spears
• 1/2 cup peas, snap peas, or a mix of the two
• 1/2 avocado
• 2-3 radishes, thinly sliced
• 1/4 cup cucumber slices
• 1 boiled egg (any doneness will do)
• 1 Tbsp. best quality olive oil
• 2 tsp. lemon juice
• Salt, pepper and sugar
• 4-6 basil leaves
• 1 green onion, thinly sliced

Instructions

1. To start: place radishes and cucumbers in a small bowl. Toss with a larger pinch of salt and a small pinch of sugar (the exact amount is not important). Allow to sit for 5 minutes or so while you prep the rest of the salad.
2. Place 1 inch of water in the bottom of a stock pot, and add a steam basket. Bring the water to a simmer, add the asparagus and peas and cover with the lid. Steam the asparagus and peas for about 5 minutes, or until the asparagus can be easily pierced with the fork. Move to an ice bath to stop the cooking process, then drain.
3. Toss the salad greens with a drizzle of olive oil and one of the teaspoons of lemon juice. Top with the steamed vegetables, the sliced boiled egg, and the radishes and cucumber. Top with the remaining oil and lemon juice, then salt and pepper.
4. Add finely chopped basil on top and enjoy!