At least for me, it always seems easier to eat salads during the summer. Right? Its hot outside, cold food is more appealing, fresh things are growing, fresh things are fresher (of course), and you are planning to go to the beach that weekend (that always make potato chips less than appealing). Fresh salad greens were in abundance at the market. I bought several bunches and took them home for my ideal "fast food", tossed salad! I planned to mix it with some other veggies, leftover baked organic chicken and a light citrus dressing.
The "recipe" couldn't be easier, just wash and coarsely chop greens, slice up tomato (not in season, look for organic on-the-vine at your grocery store), cucumbers, blanched asparagus, chopped organic chicken breast and toss with fresh lime juice & olive oil. Finish with cracked pepper and a pink Himalayan salt. Dear salad, its nice to have you back in my life again.
[ r e c i p e ]
spring market salad
1 small bunch Spring Lettuce (washed and chopped)
1/2 medium Tomato (diced)
1/4 medium cucumber (sliced)
5 spears of Asparagus (washed and trimmed)
1/3 cup Organic Baked Chicken Breast (chopped)
1/2 Fresh Lime
2 tablespoons Extra Virgin Olive Oil
In a small saucepan boil 1/2 cup of water, add asparagus and cover for 3 minutes, check for done-ness. Asparagus should be bright green and tender. Continue cooking or remove from pan. Allow to cool several minutes then slice. Layer lettuce, tomato, cukes & asparagus in a large, wide bowl or plate. Place chicken on top. Squeeze lime over chicken, drizzle with olive oil and salt & pepper to taste.
enjoy with a tall glass of iced tea and cheery music on the back porch...
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