Summer salads

The weather was too hot for cooking so we ate a lot of salad. This is all easy food that can be made so quickly but it looks really pretty laid out on a platter. I often invited friends for lunch to keep me company and I  made a variation and served it with ciabatta bread.

The basis is some kind of green leaf, rocket or lettuce or watercress,

and then some protein in the form of meat or fish or egg or cheese

and then some other salady vegetabley bits on top

and maybe some nuts or seeds or more herbs

The dressing was usually simply olive oil and a squeeze of lemon

Then as it was served, everything became mixed together.

The one above is mixed salad leaves with smoked trout, avocado and cucumber.

 

This one is salad  leaves with prosciutto, pulled into small pieces, cut up figs and a torn up  mozzarella ball

Melon and prosciutto salad

This is another one with prosciutto, but this time with slices of melon, tomato, basil leaves and pinenuts

Anne Shooter's tomato, orange and mozzarella salad
Anne Shooter’s tomato, orange and mozzarella salad
Prawn and avocado salad
Prawn and avocado salad

And finally, this was prawns, on a bed of Romaine lettuce with cucumber and coriander,, and a dressing made of 2 tbsp mayonnaise mixed with some lime zest with an avocado that was on its last legs, mashed up with some lime juice and seasoning.

 

 

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