Home > Nutrition > Sport > Books > Cookbooks > Recipes > MYO Salad

This type of dish is a newer way of doing things in a cooking class. It was very successful, and allowed participants to see what others could create, while also trying out new combinations themselves. Making salads is an endless myriad of ideas, so you can add to the ingredients list whatever you feel would work! Salads can be made as a side dish with a main meal, or can be substantial enough to be a main on their own. So step out from the classic salad options and get creative with your own designs. You could also add a meat option or nuts to the salad to increase the protein content.

In a class setting you could create three different delicious salads for your meal, or athletes can choose their own ingredients to combine together for their own individual combination

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Possible Ingredients

• kidney beans – open tin drain and rinse
  
• white beans – open tin drain and rinse
  
• chickpeas – open tin drain and rinse
  
• halloumi – slice in 1 cm slabs and grill in the pan
  
• feta cheese
  
• falafel
  
• avocado – peel and dice
  
• rocket
  
• spinach
  
• mixed salad leaves
  
• roasted sweet potato, cut into cubes and bake in the oven
  
• cherry tomatoes
  
• red capsicum
  
• cucumber
  
• carrot julienne
  
• mushrooms
  
• zucchini noodles
  
• red cabbage
  
• corn kernels
  
• etc.

Cooking Classes

A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.

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Related Pages

• How to Conduct a Cooking Class
• Example Menus for Cooking Classes
• More Athlete Recipes
• Recommended Cookbooks for Athletes
• About the Survival Cookbook series
• Resources for the Sports Dietitian