So, I ran into the store to get tomatoes, and I came out with this magazine.
It’s been quite a while since I bought a magazine on impulse. But dang, those salads looked amazing! And there were 30 of them, each with their own glossy, food porn, full-page photo. It was difficult deciding where to begin, so I started with the recipe that boasted two of my favourite ingredients in the title.
Inspired by the above dinner salad’s deliciousness, healthiness, and ease of preparation, I went on to make other dishes from this collection.
Smoked Salmon Niçoise Salad was made during a weekly Zoom Cooking Catchup with my niece. My niece modified the recipe, used tofu instead of salmon, and left out the radishes, olives and eggs. Either way, we both gave this base recipe a thumbs up!
Colourburst Citrus Chicken Salad Okay, so this recipe did not actually call for cucumbers, nor did it suggest shredding the heck out of the candy cane radish. But both modifications worked beautifully for this salad, as did the subbing of pine nuts for sunflower seeds. Like most of the salads in this series, there is much room for creative licence.
Shrimp and Orange Salad with Roasted Broccoli was also made during a Zoom-Cooking session with my niece. We both liked the salad but the dressing was rather disappointing (understatement).
So that’s the 4/30 salads that I’ve tried so far. It feels like I’ve made many, many more. Although we enjoyed them all, Richard and I are looking for a small break from ‘Salad for Dinner’ during the next little while. I do, however, recommend all of the ones that we tried (okay, except for that one dressing). To narrow it down further, the Seared Salmon with Lentils was my taste-favourite, and the Shrimp and Orange was absolutely the prettiest.
That’s a sample of what’s been on my plate this month. What’s been on yours?