Recipe: Selly’s Salad

During the Tribute to James Burrows, the director of many beloved sitcoms (such as Friends, Taxi, The Big Bang Theory, Will & Grace and Cheers), Courteney Cox (“Monica”) mentioned that she and the other ladies from the Friends cast – Lisa Kudrow (“Phoebe”) and Jennifer Aniston (“Rachel”) ate “a Jennifer Salad” every single day for lunch for ten years straight. The “Jennifer Salad” is Jennifer Aniston’s version of a Cobb Salad, as I have learned. Having the same lunch every day for such a long time? What a commitment to a salad! The three actresses have found it to be easiest to just eat the same thing – “what Jennifer’s having” – every day. After having heard about this, I thought to myself, “What an efficient and healthy way to eat during the week.” Particularly when you have to concentrate on something for a while – like the actresses did with their show – it seems to be a pretty good idea not having to worry about what to eat at lunchtime and still have loads of nutrients packed on the plate.

Finding myself in a time of preparation for projects and such, I decided to give this idea a go. And so I created “Selly’s Salad” – a salad that is rich in nutrients, healthy and most importantly, easy to adapt to your mood over the course of the week. One way to incorporate this into your week is: eating the salad Mondays to Fridays, with a mid-week break on Wednesdays as to not get bored with the meal.

Variation of Selly’s Salad (with Quinoa and Chicorée as an add-on)

Recipe for one

  • 1/2 cup of romaine lettuce, chopped
  • 1/4 cup of seeds (e.g. sesame, sunflower, pumpkin)
  • half an avocado (peeled, pitted, diced)
  • half a table spoon of lemon or lime juice
  • 4-6 cocktail tomatoes, diced
  • one paprika, pitted and diced
  • 1/3 cup feta cheese, diced
  • 1/3 cup chickpeas
  • 3-4 handfuls of fine bulgur
  • a handful of basil, chopped
  • 1-2 tablespoons olive oil
  • pinch of sea salt to season

Directions

  1. Put the bulgur in a bowl and pour boiling water over it. Let sit for 5 mins before you lose the water through a sifter. This method only works for fine bulgur. Regular bulgur has to be boiled in water quite some time.
  2. Add all the other ingredients into the bowl with the bulgur. Season with a pinch of sea salt.
  3. Enjoy a bowl of delicious “Selly’s Salad”.

Some tips to mix it up

If you want to join the trend of eating the same lunch every day (at least Mon-Fri) and really go through with it, you better know how to keep things fresh. Otherwise you’ll just blow the whole thing off after the first week. That’s why I present to you alternatives

  • bulgur alternatives: quinoa, steel-cup oats, whole-grain noodles
  • vegetables alternatives: anything you like; I like to have a mix of crunchy (like paprika) and juicily (like tomatoes)
  • greens alternatives: anything you like; I prefer crunchy greens like Chicorée
  • feta cheese alternatives: goat cheese, mozzarella
  • chickpeas alternatives: lentils, kidney beans, lima beans, black-eyed beans, …. any kind of beans.
  • seeds alternatives: any kind of seeds or nuts
  • olive oil alternatives: grape seed oil is super yummy in salads

Will you give this a try? During what periods of your life do you find this a good idea to incorporate?

Happy eating!

-your tiny woman in a giant world

post scriptum: A special advice from me to you: Chop your ingredients nicely into small pieces and grab a spoon instead of a fork – makes salad eating so much more fun!