Summer Cravings

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I have a terrible tendency of not ever writing down/remembering how I put things together when it comes to culinary explorations. Summer resolution: Start.

After a delicious apple based salad at Five Leaves in Brooklyn yesterday, where I joined a friend for a late lunch, I was reminded of the many fresh flavors that make summer a season of fruit, herbs and texture.

Working solely with what I had in the kitchen I created, in my opinion, a perfect mix of earthy, spicy, creamy and crispy. I paired this salad with some chicken that was baked with a honey, orange juice and dill sauce.

Ingredients: 

3 medium sized radishes, rinsed

1 ruby red grapefruit

1/2 c. walnut pieces

3 tablespoons Greek yogurt (I strongly prefer Fage Total)

1- 5 oz package mixed baby greens (washed and drained)

1 tsp salt & 1 tsp pepper

Instructions:

1. Place mixed greens in large mixing bowl. Add Greek yogurt and salt and pepper. Toss until dispersed evenly. Refrigerate for 15 minutes.

2. Cut grapefruit so it is pith-free. This tutorial is great! Set aside.

3. Grate radishes. Chomp on the ends to avoid hurting your fingers 🙂 Set aside.

4. Arrange handful of mixed greens on plate. Top with walnuts and radishes. Add grapefruit segments.

5. Enjoy!

serves 4-6

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