For those of us in the northern hemisphere, June to October-ish is THE season for fresh food. If you can grow it yourself, great. But even if you can’t, farm markets are everywhere at this time of year …100-mile diet and all that. Summer food at my home means simple, fast and fresh which translates to the plate as, often, a salad supper. Ceasar salad with grilled chicken, spinach salad with grilled prawns, Greek salad with lots of feta…the options are endless.
This is one of my “basics” but can be infinitely varied depending on what’s in your fridge and cupboard. And it takes about 5 minutes from start to serving.
Asian Fusion Salad Meal
Makes 2 servings
(Amounts depend on individual appetites)
: Greens: a combo of any or all…lettuces (romaine and/or leaf), arugula (nutty), mustard greens with flowers if possible (tangy), chard (chop stems finely) and spinach.
- Break into mouth-sized chunks, mix ‘em up and put half on each plate.
: Other veggies: chunks of sweet peppers (red, yellow, orange); small cubes of cucumber; two grated carrots, one finely chopped green onion, whole Snap peas. (Add or substitute diced zucchini, celery, broccoli).
- Scatter half of each over greens on each plate.
Dressing:
In a small bowl whip with a fork:
One half cup really good olive oil
2 tbsp sesame oil
Finely grated zest of two lemons then…
juice of those lemons and
1 tsp grated fresh ginger
1 tsp soy sauce (tamari)
dash of cayenne pepper
dash of sea salt
Drizzle all but two tbsps of dressing over vegies on the plates.
1 (or two) 19 oz. (540 ml) can of black beans. Put into strainer and rinse well under cold water. (Substitute any other kind of beans…chick peas, white beans, romano…)
Arrange half in a circle on top of each plate of greens.
One (or two) can of tuna or salmon.( Substitute grilled salmon or other fish, chicken….) Drain off water or oil. Chop coarsely with a fork and mound ½ into center of each plate of greens.
Drizzle remaining dressing over each plate.Serve with pita chips, rice cakes or some other crunchy carbos.
This was donated by Caryl Worden who resides on Victoria Island, BC. Cary will be donating some recipes to our readers.
