recipes:salads:summer_fruit_salad
1 hour
serves 6
Spicy Mint Chimichurri:
- 1/2 cup extra-virgin olive oil
- 2 Tbs fresh lime juice
- 2 Tbs fresh lemon juice
- 1/2 cup chopped fresh mint leaves
- 2 Tbs chopped fresh cilantro
- 2 Tbs chopped fresh flat-leaf parsley
- 1 tsp chopped shallot
- 1 Tbs chopped garlic
- 3/4 tsp red pepper flakes
- salt to taste
In a food processor, combine all of the ingredients and process until smooth.
Summer Fruit Salad:
- 1 cup chopped watermelon, seeds removed
- 1 cup chopped fresh pineapple
- 1 cup chopped fresh cantaloupe
- 1/4 cup seedless green grapes, halved
- 1/4 cup seedless red grapes, halved
- 1/2 cup diced roasted red peppers
- In a large bowl, combine all of the ingredients.
- Add the chimichurri sauce aand mix well to coat the fruit. Cover and refrigerate for 30 minutes to marinate the fruit.
Spinach Salad:
- 6 cups chopped baby spinach
- 3 Tbs extra-virgin olive oil
- juice of 1 lemon, or to taste
- salt and pepper to taste
Place the spinach in a large bowl and toss with the oil. Add the lemon juice and salt and pepper to taste, and toss again.
To serve:
Divide the spinach among the serving plates. Arrange the fruit mixture on top of the spinach and garnish with
- 1/2 cup grated Gouda cheese
source: Top Chef the Cookbook, Sam
tags: vegetarian
recipes/salads/summer_fruit_salad.txt · Last modified: 2017/12/19 19:42 by admin