Perhaps it’s hard to believe but most of our meals (and by “meals” I’m talking about dinners and sometimes lunches) are salads. Yes, salads, delicious, refreshing, satisfying and sometimes outstanding. We often cook some veggies, especially when it’s cold outside as well, but they are pretty much the same idea. If you back to this blog in a year, you’ll probably find 100 salad recipes or even 102. Don’t wait that long though – I’m happy to see you every day.
It’s just the perfect option for both of us.
Firstly, having had a sweet teeth, it’s a great way to keep at least some kind of the balance. Isn’t it the right thing to do to hit the gym first, then have a plate of scrumptious salad, and finish it up with a dessert, for instance with a
large jar a bowl of ice cream? If you’ve been a good guy in the gym – repeat the dessert. That’s definitely not the best solution for most of the normal people, but that works to us.
Next, salads are super diverse meals. You can literally eat them 24/7 and don’t get sick and tired. If you don’t know the ways to liven them up, just ask me or the blog:) There is one great secret about salads – don’t be afraid of mingling different ingredients even if they sound incompatible to you. I’ve incorporated most of my favorite fruits and berries so far such as mangoes, citruses, papaya, passion fruits, persimmons, figs, plums, and rhubarb (is rhubarb technically not a fruit?)
Further, play on your dressings! Most of the time, I make a simple dressing of oil and vinegar, but it’s cool to get something sophisticated once and again. I’ve added some alcohol, and it works great! What about a whisky dressing along with a chicken liver salad? Or does the dressing made of sparkling wine and berries sound good to you? Would you love to add some Caribbean twist by using a mojito style dressing? You got the idea, didn’t you?
Last, it’s a matter of playing on the textures. Add some refreshing pomegranate ruby (or sparkling wine) jelly cubes, and even a simple salad will be a sumptuous one. Freeze some fruit or vegetable puree and get some kind of sorbet which will be slowly melting and turning in the refreshing dressing. It’s a great option for a sweltering summer evening. I’ve made a cherry – mint, cranberry – raspberry, strawberry – basil, and tomato – basil sorbets so far, and they were so good.
Since both of us usually don’t have decent lunch, by the time of having dinner we are quite gluttonous. Plus, most of the time we have our salads as the main course, not a side dish. Thus, I tend to add some nutritious ingredients such as poultry, cheese, tunes, eggs, chickpeas, lentils and other legumes.
This time I combined some delicate chicken meat with the succulent grapes, salty feta and some nuts – quite a simple but yumalicious combo! As as a matter of fact, we love this combo that much that could easily eat it every other day. We won’t doing that though since we’ve got the 128 other favorite combos.
What’s your favorite salad combo, folks? Tell me – maybe I will be inspired and give it a try!
- 3 cups (75 gr) salad leaves (I grabbed arugula and lettuce)
- 1 large or 2 medium chicken breasts, cooked, cooled and sliced
- 1 - 1,5 cups seedless grapes (if large, cut in half)
- 1/3 cup feta, crumbled
- 1/3 cup Brazil nuts (or any other)
- 1 tablespoon olive oil
- 2 tablespoons fruit vinegar such as fig, raspberry or pear
- black pepper, to taste
- salt, optional, to taste
- In a small cup mix the vinegar, olive oil, pepper, and salt if using and whisk until salt is dissolved/
- In a medium bowl combine the salad leaves, chicken, grapes, and nuts. Add the dressing and toss well to coat.
- Divide between two plates, sprinkle with the feta and serve.
Two servings as the main course. Havocinthekitchen.com