Summer is still very much with us here in Middle Tennessee and most of the country so I have a little end of summer salad to help cool you down before Fall hits town! And, I can’t wait for Fall!!!
I was also recently asked to do a video, see below, on this very salad for “The Williamson Source” website so I thought I would make good use of it and repost it here on my blog. Loved working with Miss. Donna and David the cameraman!
Print out the recipe below and y’all enjoy and let me know what kind of raw salads you’re making these days…without lettuce!
You might say by the end of July in the South we are covered up in squash, zucchini, green bell peppers and tomatoes and this salad has it all! It’s a great salad for breakfast, lunch, dinner or a picnic because it’s so fresh and light during the hottest part of summer...so maybe forget about the picnic for now unless you live in Minnesota. By the way I use a “food mandoline” to get these thin slices or a very sharp knife will do. This is a staple at my house and I hope it will be for yours too!
1 large tomato, cut into 1” chunks
1 medium zucchini, cut in half and sliced into very thin half moons
1 medium yellow squash, cut in half and sliced into very thin half moons
1 green bell pepper, cut into quarters, seeded and sliced thin
1⁄2 medium Vidalia onion, cut in half to the root end, sliced thin
1⁄2 cup mixed, chopped herbs such as, basil, chives and flat leave parsley
1 lemon, juiced
1⁄4 cup extra-virgin olive oil
1⁄2 teaspoon sea salt and more to taste
1⁄4 teaspoon ground pepper
Put the tomato, zucchini, squash, bell pepper, onion and herbs in a mixing bowl. Add in the lemon juice, olive oil, salt and pepper and mix together well. Cover and chill until ready to serve. Check to see if it needs to be seasoned some more before serving.
Who doesn’t love a delicious coleslaw in the summer? And, cabbage is in season. It’s always a good idea to add a serving of raw food to a meal because the enzymes in the raw veggies will aid in your digestion. In the warmer months when we’re kind of dragging around a bit dehydrated it’s good to stay focused on …
Summertime and the grillin’ is easy! Who wants to be firing up the oven in the heat of summer? Not I! A lot of times I’ll just use my little toaster oven to bake something to keep things a little cooler in the kitchen. Lemon and rosemary make for a perfect marriage in food as a lot of you will …
Loving my little herb garden this summer and all the herbs at the market. As we all know, once the herbs are cut they don’t stay fresh for long. So, one way of preserving their herb goodness, at least for 4-5 days, I make this very simple “Garden Herb Topping.” This herb mixture with elevate the flavor of just about …
It’s strawberry time again!!! I mean real strawberries…none of that red on the outside and all white in the middle strawberries! I don’t need to tell y’all what to do with delicious, in-season strawberries but, one of the many things I like to make is a strawberry vinaigrette. So print off the recipe down below and take a look at …
Chef Shane has a giant passion for preaching to folks about real, nutrient-dense food and the divine effect it can have to help heal the hurting. Shane's mission is to show folks how simple it is to cook with real, whole foods and just how much better they’ll feel after they commit to giving their body what it needs - delicious and nutrient-dense real foods.