The Full Monty Salad (or Sandwich)

March 24, 2022
1 Ratings
Photo by Julia Gartland
  • Makes a big bowl of salad and 1/2 cup schmear
Author Notes

This recipe is based in part after the most popular sandwich at Sqirl, The Woodstock. The great thing is that this recipe is meant to be used as a salad you can fix easily and keep in your fridge—or to put between two toasty slices of bread. Either way, it’s delicious. —Jessica Koslow

What You'll Need
Watch This Recipe
The Full Monty Salad (or Sandwich)
  • The Salad
  • 2 cups shredded beets
  • 1 cup cooked, shredded chicken
  • 2/3 cup cooked lentils
  • 4 tablespoons freshly-squeezed lemon juice
  • 1 pinch salt
  • 1/3 teaspoon harissa spice
  • 1 pinch cinnamon
  • 1/4 cup walnut oil
  • 1/2 California avocado, cubed
  • 4 mint leaves, for garnish
  • The Schmear and Assembly
  • 1/4 cup sheep's milk yogurt
  • 1/2 California avocado
  • 1/2 teaspoon lemon juice
  • 1 pinch salt
  1. The Salad
  2. Mix the shredded beets, shredded chicken, and cooked lentils together and set aside.
  3. Make the dressing: Mix the lemon juice, salt harissa spice and cinnamon together. Slowly drizzle in the walnut oil, while whisking.
  4. Combine the salad and the dressing, mixing well.
  5. When you’re ready to serve, gently fold in the cubed avocado and taste/adjust with additional salt and lemon juice as needed.
  1. The Schmear and Assembly
  2. Add all the ingredients to a bowl and, using the mixer on medium high, blend the ingredients together. Taste and adjust—it should be bright! (I like to use the hand mixer here to blend the yogurt and avocados together. I do, however, still leave the avocados a bit chunky in the yogurt for texture.)
  3. Plate: Version 1 Feel like a salad? Put the schmear of yogurt/avocado on the plate followed by 1/2 of the salad. Tear a couple of leaves of mint on top of the salad and the dish is done.
  4. Plate: Version 2 Want it as a sandwich? Toast (with butter) two country loaf slices. With a spoon, add schmear to one side of each of the pieces of toast. Then take a good heaping of salad mix and place on top of one of the pieces of bread. Add 4+ leaves of fresh mint. You may want to add a pinch of fleur de sel before closing the sandwich up to enjoy.

See what other Food52ers are saying.

  • Babette's sous chef
    Babette's sous chef
  • Adam
  • Petervl
  • Jessica Koslow
    Jessica Koslow

5 Reviews

Adam July 21, 2017
Sqirl is two miles from my house. I have this sandwich EVERY WEEK, it's that good. The rest of the week, I fight the urge not to order it a second or third time. I tell people "it's the future of the chicken sandwich." So, so, absolutely delicious. Thank you for sharing the secret. I plan to make it this weekend!
Jessica K. July 21, 2017
Adam!! this one is a little different from the one we make at Sqirl. The one at Sqirl has a schmear of Smoked sunflower tahini and the dressing for the shredded veg is a sumac vinaigrette!! (To give you some ideas!) This one is great though!
Petervl July 10, 2017
So - I presume the beets are cooked, then shredded, or is this raw beet? Does it make any difference what type of beet is used?
Babette's S. July 19, 2017
Thanks for your comment. The raw versus cooked beet was the very first thing I wondered about when I read the recipe. Hope the editor or author replies. My first reaction is to use raw beets because they would give some slight crunch to an otherwise "soft" combination of salad ingredients.
Jessica K. July 19, 2017
It's intended to be raw beets - as it does indeed add texture. I can ask the Food 52 team to update the recipe as that is how it's supposed to read!! Mercí