With the summer heat beating down, it can be hard not to give in to those cravings for a sweet icy treat like fresh-made ice cream. The good news is, with a sweet summer salad like this, you can satisfy your cravings without the added calories!
Sweet, Refreshing, and Healthy
One of my go-to recipes that is absolutely perfect for the hot weather and a healthy lifestyle is this perfect and super easy-to-make summer salad. The strawberries and dried cranberries make it taste sweet without adding too much sugar, while the cool butter lettuce and homemade balsamic vinaigrette offer a chill that feels fabulous after a day of swimming or sunbathing. Add some grilled chicken for a little protein, and you’ve got the perfect summer lunch!
- 3 cups butter lettuce
- 1 ½ cups grilled chicken, sliced
- 2 ½ cups fresh sliced strawberries
- ¼ cup fresh goat cheese
- ½ cup dried cranberries
- Homemade balsamic vinaigrette (to taste)
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. balsamic vinegar
- ½ tsp. fresh minced garlic
- 1 pinch Italian seasoning (basil, oregano, rosemary, and thyme)
The Perfect Salad to Share!
If you’re bringing this salad to share with friends, I recommend slicing the strawberries and goat cheese ahead of time and packing them in separate Tupperware containers along with the dried cranberries and chicken. Leave the vinaigrette on the side until the last moment, in a salad dressing shaker if you have one.
When you arrive at your event, simply pile on the strawberries, goat cheese, chicken, and cranberries before mixing, adding the vinaigrette, and mixing again. Waiting to prep until just before you dig in ensures that none of the ingredients get too soggy and the salad stays perfectly fresh for you and your companions.
Keeping Cool in the Hot Summer Months
There are so many possible variations for this salad, so I’d love to hear what you come up with! What are your favorite salads to serve (and eat!) during the hotter months? Share in the comments below. And stay cool!
How to Create Melon Balls
I am on this strange diet where you eat a lot of fruits and “obviously” its not really working well. 🙂
But since its been so hot lately I have been trying to find different ways to cool down.
So my latest obsession is Melons…
- Wash your melons, cut in half and remove the seeds.
- Take the melon baller and cut out little balls. Try to make them as round and pretty as possible.
- Use a Tupperware container or a baking sheet to place the melon balls on to.
- Make sure the melon balls don’t touch teacher other, otherwise the will freeze attached to each other.
- Place the container or the baking sheet with the melon balls in the freezer for a couple of hours.
- After all the melon balls are frozen you can place them all in a zip log bag until you are ready to create you drinks on the “rocks” (once they are frozen the won’t stick together anymore)
How to Use:
You can use the melon balls to chill all your beverages or add ons to any dessert.
If you decide not to freeze all of your melon balls you can just use them as a beautiful decoration and flavor addition to your salads.
One of my favorite afternoon snacks or “zvieri” is Bircher Muesli. Some consume it in the morning, while others like to have it as a snack. It’s a dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, mixed with milk, soy milk, yogurt or fruit juice
Zvierie = Zvieri is the break and snack in the afternoon. Traditionally around 4Pm (“vieri” is “four”). It’s common in Switzerland, but only called “znüni” and “zvieri” in the Swiss German part.
A Healthy Tradition
Bircher Muesli was created over a century ago by Swiss doctor, Maximillian Bircher-Benner, as part of a healing therapy for his patients. The key to original Bircher Muesli is to soak it overnight to achieve a chewier consistency. This improves the digestion and the absorption of this nutrient-dense muesli.
This is how you traditionally make a Swiss Bircher Muesli (1 Person)
Soak the oatmeal for twelve hours, then add the juice of an orange, milk and mix it all together. Peel and grate the apples and add the nuts.
If you like you can also add raisons and bananas at the very end… et voilà!
And for my German speaking friends … 🙂 auf deutsch… weil ich heute gut launt bin… 🙂
||Orange, der Saft davon
Die Haferflocken zwölf Stunden mit dem Wasser vorweichen,
Haferflocken mit dem Saft der Zitrone und der Milch gut verrühren. Die Äpfel mit Schale und Gehäuse dazu reiben. Zum Schluss dann noch die Nüsse darüber geben… et voilà!
Zürcher Rahmgeschnetzeltes is hands down one of my favorite dishes.
I often have a craving for food from Switzerland, which is unfortunate when I realize that it’s not available in Los Angeles. (Except if I find a specialized Swiss restaurant!)
I thought maybe you would like to try a new dish and play in the kitchen cooking “Zürcher Geschnetzeltes”.
- Cut 600g of Veal in small bite size pieces.
- Clean the Champignon/ Mushrooms and cut them in small slices.
- Chop the onion in tiny little pieces (however much you like)
- Use a large size skillet or any other pan with a high rim. Heat up your skillet and wait for your butter to melt in the skillet.
- Brown your veal on all sides. (Remove the veal from your pan and keep it warm on the side)
- Use the same skillet to brown your mushrooms and then add the onions and let the onions get soft.
- Now add the white wine and reduce the heat on your skillet.
- Cover the pot and let it cook for about 5min.
- Now you can add your veal to the skillet , and turn up the heat a little, add your cream to the whole mix and add salt & pepper.
- Finish with a sprinkle of parsley for some decoration at the end.
- Let it set for 2-3 Minutes and then serve immediately.
You can serve it with Rösti
or also Spätzli
(will be covered in an other post
One of my favorite dishes ever since I was a little girl. Well, if i think about it, I am still a little girl at heart … ❤️️
Picture: stechl, via Badische Zeitung