Sunday, July 10, 2016

midday meal

I went yesterday to the farmer's market and got inspired to make plum cake, lemon basil panna cotta, apple galette, ricotta raspberry crumble cake, salad, crunchy colorful salad for lunch at home. But today's sunshine matches just perfectly with easy, almost no cooking required meal. So, summer salad on today's menu. Yellow, orange, green, red, purple on the plate. It takes only 15 minutes to prepare everything. 
Treat yourself and others with fresh and easy summer meals.

Recipe ::
+ 2 avocados, chopped 
+ 2 carrots, peeled and thinly sliced
+ one apple, thinly chopped  (I used local apple called Petrovańća but Granny Smith will work just fine)
+ 2 purple spring onions, thinly sliced
+ one ear of corn, cleaned 
+ + cook for ten minutes in a boiling water, cool slightly and cut kernels off the cob
+ handful of fresh parsley, ruffly chopped 
yogurt-mayonnaise dressing 
+ sea salt and cracked white pepper
+ one tablespoon mayonnaise
+ two tablespoons Greek yogurt  

Place the avocado, carrots, apple, cooked corn kernels, spring onions and parsley in a large bowl and toss to combine. Place the mayonnaise, yogurt, salt and pepper in a small bowl and whisk to combine. Drizzle over the salad and toss well to combine. Serves 2.

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