Saturday, April 25, 2015

The Perfect Summer Salad

I think we've all established that salads are pretty popular in my house.  And most salads I make consist of ingredients we like.  Period.  I don't follow recipes much but instead, create salads based on colors, texture (crunch versus smooth), what's in season, and ingredient compatibility.

This salad is a prime example of all the above: what goes well with chicken? Avocado! What's offsets the soft green leaves of lettuce? Crunchy purple cabbage! And what adds that pop of acidity to just elevate the entire salad to another level? Capers!

So without further ado, I introduce to you the perfect summer salad *crowd goes wild*.


I love this salad.  I truly do.  And that blue tupperware in the top?  That's my lunch for the next day.  This salad tastes even better the next day.  So go wild with the portion and enjoy leftovers for one more day.

Here's what you need:
1 box of locally grown chopped green leaves (Always local)
1 box of local cherry tomatoes, halved
Half a bag of radishes (or half a cup), thinly sliced
1 cup chopped purple cabbage
1 ripe avocado, sliced
1 yellow pepper, sliced and roasted
1 red pepper, slice and roasted
2 cucumbers, thinly sliced
2 tablespoons capers
grilled chicken breast, sliced (I use a simple marinade of equal parts olive oil and balsamic vinegar, salt and pepper, marinate it for 2 hours and grill!)

My fail-proof dressing, available here

When prepping the bell peppers, make sure they are sliced in a way so that they lay flat on the baking dish.


Lightly brush each piece with olive oil prior to baking.




Assemble and enjoy!!!!

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