You know that advice you always hear to cook a big batch of whole grains early in the week for healthy, fast meals later on? Well, it pays off. This salad — borne out of desperation, preparedness and luck — is proof.
I needed to throw together a quick lunch to take out the door with me. And I was prepared with good ingredients on hand — clean lettuce greens, a persimmon and a batch of cooked freekeh. (What’s freekeh, you ask? Roasted young green wheat — it’s a quick-cooking whole grain that I predict will be everywhere at the upcoming Winter Fancy Food Show next month.) And I was lucky the avocado had reached just-right ripeness. On-hand components like these make for great fast meals.
The result: a salad that was pleasing to the eye, massively delicious and satisfying. But preparedness was really the key here. Because I had the components on hand, it came together in less than 10 minutes. The dog watched me very closely as I ate this, which is always a good sign.