It’s been unseasonably warm for February in Tennessee, a record-breaking 81 degrees yesterday and 77 today. On days like today I would love to go sit in a darling bistro with outdoor tables, and eat a bright, crisp spring salad. But, since you can’t eat out every day, here’s how to get that bistro-salad feeling at home. 

This salad is super easy, cheap, and full of plant-based protein for a complete meal. If you absolutelyo have to have meat, just add some sliced chicken on top. 

Stay-at-home Bistro Salad

Customize your salad by varying the ingredient amounts. This is lunch, not rocket science. 

4 large handfuls spinach

3 radishes, sliced

Toss in olive oil, a drizzle of white balsamic vinegar, and a squeeze or two of lemon juice. Sprinkle with salt and toss. 

Add:

1/2 cup cooked quinoa (I always cook extra when we’re having it for dinner. It’s perfect to keep in the fridge and add to salads.) 

1/4 cup crunchy chickpeas (these are yummy) 

1 can artichoke hearts, drained 

That’s it! This serves 1 for a meal or 2 as a side dish. Did you know a can of artichoke hearts has 7 grams of protein and 14 grams of fiber? And a serving of chickpeas has 6 grams of protein? It makes for a satisfying, filling vegan meal. If you’re not vegan or dairy-free, some salty feta would also be 👌🏼 here. 

What’s your favorite go-to lunch on a warm spring day? If you could eat at a bistro or café anywhere in the world today, where would you go? 

(I think I’d find a spot on a corner of the Ile San Louis, Paris, obvs.)