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Summer’s best salad

August 6th, 2015 No Comments


The other day I had the pleasure of meeting Joyce Chang, a remarkable, motivated woman and the Editor-in-Chief of Self magazine.  Amongst several topics we discussed, she told me two important things about her publication: their advice is offered by experts and backed up with scientific research (we can’t say that for every magazine out there), and “we do tons of salads.” Good to know! I get so bored making the same combos.

In that vein, I offer you my latest and greatest that I refer to as my Summer Fruit Salad. I take beautiful baby lettuces, herbs, and sweeten them up with summer’s best fruits.

Summer Fruit Salad

  • Mixed greens (stay away from anything peppery or bitter)
  • Torn fresh herbs (dill is the most important, flat parsley, cilantro)
  • A mixture of your favorite summer fruit (strawberries, blueberries, peaches, red grapes, plums)
  • Optional: cucumber, avocado
  • Brianna’s dressing (either Blush Wine or the Poppy Seed which I  dilute with lemon juice so it’s not so thick)
  • Grilled Chicken
  • Toasted walnuts or slivered almonds
  • Goat Cheese (go to the cheese shop and get one that’s smooth, not too tangy)

Optional: Roasted your own chicken

This actually takes the salad to another level because it’s so tender.

Chicken breast with bone and skin on.  Make a marinade of EVOO, chopped rosemary, thyme, basil, garlic, salt and pepper.  Or you can use a pre-made pesto to save time. Shove under the skin and lather the breast.  Roast at 450 until cooked through.  Remove skin and cut up.

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