This is not a recipe it's more for inspiration and salad encouragement! I'm not insinuating that you need encouragement, I'm looking at myself here. I adore salad (if the dressing is right) and just need to be reminded that salad doesn't need leaves. My favourite salads are often the ones that use up the left-over veggies and almost always involve the bag of frozen sweetcorn kernels! Sweetcorn doesn't have much in the way of nutrients as the body doesn't digest it very well (you may have noticed) however, having a bag in the freezer allows me to always be able to make a salad hence keeping the salad with every meal habit possible. Other great things to have on hand to keep the habit alive? Jarred olives, capers, nuts, seeds, pickled veg, onions, garlic... I've also just learned a nifty herb trick. If you put a bunch of herbs in a mug with water and put a plastic bag over the top they stay alive! I'm not joking, it works, so now we always have mint and coriander in the fridge!
As this isn't a recipe I can't tell you how many it will serve or how long it'll take. It doesn't matter what it looks like. Try and eat a rainbow where possible to get that nice broad range of nutrients and smile at yourself for rummaging together what you could with such limited ingredients! I'm mad proud of you.
1. Defrost the sweetcorn kernels (30 second in the microwave or a minute on the hob. You don't want to cook them, just defrost so keep your eye on them. It doesn't matter if a few still feel a bit frozen because they'll defrost pretty quickly on their own while you're chopping the rest of the veg you have.
2. Add your thinly sliced onion
3. Crush in some garlic
4. Add your veg how you like it (and any herbs if you have any)
5. Toast your nuts/seeds
6. Add balsamic dressing
**Try to eat a rainbow**