Fresh Summer Salad Meal
Fresh easy non-cook summer recipe, I just love salads.
In the southern hemisphere it is nearly summer, salad time I enjoy a nice crisp salad on a hot day, while in the northern hemisphere winter is just around the corner, still anytime of the year is time to enjoy cool crisp salads.
That word summer sounds good to me, had enough of the wet cold weather of winter.
Summer salads are a meal most people can’t resist, and they are easy, if there is one vegetable you don’t like well leave it out, no one will probably even miss it.
A salad is easy to make, a little of this and a little of that and you have a new recipe.
That sounds great to me, most times I go with the flow of what salad veggies are available.
I have never found a fresh salad refused by anyone yet, most humans enjoy new favors and usually want the recipe.
So what makes a salad?
Salads are a celebration of the season’s freshest offerings and when tossed in delicious dressings, their flavors and textures come alive to enjoy.
The best salad greens are the ones picked fresh from a homegrown garden the taste of fresh is perfect.
Here’s a recipe that requires no cooking and can be prepared in a few minutes.
A chicken salad like this one is a great way to extend a cooked chicken to feed a crowd, or you can make it from the left-over Sundays dinner for a light tea in the evening, nice any time of the year.
It is not a very clear image but it tastes better than it looks. CHEERS!
Lemony Roast Chicken Slaw
- 1 purchased rotisserie chicken, or leftover chicken
- 2 carrots peeled
- 1/2 small cabbage
- 1 red pepper finely sliced with seeds removed
- 3 tbsp mint leaves chopped
- DRESSING: Juice of 2 lemons
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 3 tbsp fresh parsley chopped
- Remove chicken flesh from bones-discard skin and bones.
- Shred or slice chicken flesh into bite-sized pieces.
- Cut carrots in half lengthways, then thinly slice on an angle.
- Coarsely shred cabbage.
- Combine all salad ingredients together in a large bowl.
- Whisk dressing together and season with salt and pepper to taste.
- Pour dressing over salad, toss well and serve.
Believe me, this is a tasty meal that can be used with a barbecue even if you are not serving chicken.
Happy Salad Days.
What is Nano Poblano?
It is thirty posts in the month of November for National Blog Posting Month (or as we call it over in Cheer Peppers town – NanoPoblano!)