Sometimes,
in the bleak mid-winter when absolutely nothing is in season, you absolutely
have to have a salad. Here, in the Southeast of United States, certain foods,
no matter what the time of year, always come from elsewhere, foods like
avocado, lemon and olives. So, why not take all of these out-of-season
ingredients and toss them with a great from-the-pantry dressing? If you can't
find decent tomatoes, use red bell pepper instead, for color and crunch. Close
your eyes, take a bite, and you'll forget all about season.
Ingredients:
For the dressing:
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
1 Tbsp fresh lemon juice
1 tsp capers, chopped
1/4 tsp agave nectar
1/2 tsp rice vinegar
1/2 tsp Dijon mustard
1 Tbsp chopped fresh flat-leaf parsley
1/4 tsp fresh black pepper, or to taste
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
1 Tbsp fresh lemon juice
1 tsp capers, chopped
1/4 tsp agave nectar
1/2 tsp rice vinegar
1/2 tsp Dijon mustard
1 Tbsp chopped fresh flat-leaf parsley
1/4 tsp fresh black pepper, or to taste
For the salad:
2 cups diced cooked chicken breast (I use rotisserie chicken from the grocery store)
1 avocado, peeled and diced
1/2 large green bell pepper, diced
1/2 cup diced cucumber
2-3 plum tomatoes, diced, or 3/4 cup of cherry tomatoes
Handful of black olives, cut in half
Fresh dill weed (2 Tbsp chopped, plus extra for garnish)
1/2 cup crumbled feta cheese
Romaine lettuce leaves
2 cups diced cooked chicken breast (I use rotisserie chicken from the grocery store)
1 avocado, peeled and diced
1/2 large green bell pepper, diced
1/2 cup diced cucumber
2-3 plum tomatoes, diced, or 3/4 cup of cherry tomatoes
Handful of black olives, cut in half
Fresh dill weed (2 Tbsp chopped, plus extra for garnish)
1/2 cup crumbled feta cheese
Romaine lettuce leaves
Preparation:
In a small bowl, whisk together all
of the dressing ingredients, and set aside.
Meanwhile, add the chicken, avocado,
cucumber, green pepper, cucumber, tomatoes and olives to a mixing bowl. Toss in
a few tablespoons of chopped dill, and as much of the dressing as you like.
Stir everything well, then fold in the feta cheese. Pile salad into the lettuce
leaves.
Serve at room temperature, garnished
with additional dill fronds.
Serves 4.
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