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A Summer Salad7/6/2020 It’s the time of year to try new salad recipe’s! I love just about anything called a salad but especially ones that have the fresh taste of summer. Today’s recipe comes from a Taste of Home cook book, unfortunately Pa Lloyd doesn’t think he likes avocados so I add come cubed cucumber, then take out a helping for him before adding the avocados for myself and guest. I admit I didn’t used to like avocado’s either but when I read they were rather high in calories I decided they must be good and little by little I leaned to like them. One of my favorite breakfasts is buttered wheat toast topped with thinly sliced avocado lightly salted, a friend Joanne Soma told me that was a snack she likes so I tried it and have been indulging ever since!
Fresh Mozzarella and Tomato salad 6 plum tomatoes, chopped 2 cartons ( 8 oz. each) fresh mozzarella cheese pearls, drained, found in the deli cheese dept. 1 small cucumber, peeled, seeded and cubed ( optional) 1/3 cup fresh basil 1 tablespoon chopped fresh parsley 2 tsp. chopped fresh mint 1/4 cup lemon juice 1/4 cup olive oil 3/4 tsp. salt 1/4 tsp. pepper 2 medium avocados chopped In a large bowl, combine the tomatoes and cucumber if using, cheese, basil, parsley and mint; set aside. In a small bowl whisk together lemon juice, olive oil, salt and pepper, pour over tomato mixture,stir to coat. Cover and chill at least an hour. Just before serving , stir in the avocados, serve. Have a good 4th and stay cool!
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