Salads are great for using up leftovers

1. Nicoise-ish — uses up eggs (hard boiled); salad leaves; green beans (or sugar snaps, manges touts fresh peas or broccoli); olives, cucumber, tomatoes, basil and peppers. From the storecupboard you'll need tuna, mustard, olive oil and vinegar. 

2. Couscous — uses up any sort of onions and garlic (sautee them first with spices and then add the couscous and water and leave to rehydrate), uses up any green herbs, preferably parsley, coriander, dill or basil (stir into rehydrated couscous); pretty well any veggies (i'd roast them first then chuck into the rehydrated couscous); fresh fruits - berries and chopped summer fruits as well as lemons and limes - use the zest and juice to add flavour; dried fruits and nuts. Cold meats would also go well in this salad — making it a meaty main. 

3. Baked potato salad — uses up: baked spuds; fresh herbs; olives; peppers or other roasted veggies; lemon zest and spices.  Chop the potatoes into rough chunks and mix with chopped parsley or coriander plus salt and pepper, roasted veg (if using) and a generous tbsp of sumac. Add lemon zest and juice plus good quality olive oil. It works well, honestly! You could add chopped up sausage too. (I first followed a Nigella recipe for this - love her pointers.)

4. Simple chopped salad like an Israeli salad is brilliant for using up plenty of veggies plus lemon juice in the dressing. They go well with anything too. 

5. A giant 'everything salad' - uses up whatever is left including fruit, salad leaves, vegetables and lemons/limes plus any random protein lurking, like cold meats or cheeses. It's hard to get this wrong so go crazy. Drizzle with olive oil and a generous squeeze of citrus. 

You don't even need to be going away to get creative with your salads — it works for the end of the week, pre-shop fridge too.