The best airport food I can remember having was a salade Niçoise in Denver. I was skeptical if the little French joint could deliver the meal in short order before I had to dash for my flight, but they were johnny on the spot with a generous platter of lettuce and haricots verts topped with a poached salmon fillet instead of the traditional tuna. I continued on my flight feeling healthy and sated.
This main dish salad is a boon for summer suppers, and it's best not to make too many substitutions, since the traditional ingredients go together so well. The most jarring substitution I've seen was, believe it or not, in France; at a large restaurant in Roussillon, the salad came with all the traditional items, but also with a healthy sprinkling of ... canned corn. Since most French people equate corn with pig chow, I can only assume that they felt they were catering to American tastes.
Salade Niçoise, Lori K-style
Photo by Annabelle Breakey, Sunset magazine