Peggy's Garden Salad by Heghineh

Peggy’s Garden Salad by Heghineh

Peggy’s Garden Salad Recipe

About Peggy’s garden salad; had a blast teaching bread baking class this Sunday!

Amazing people, great class and great experience.

One of my students brought me a basket full of veggies and herbs from her garden.






What else would you do, if not make a delicious, healthy garden salad or roasted veggies. That’s exactly what I did. Came up with a simple , yet extremely delicious salad and decided to name it “Peggy’s garden salad”,  although a few ingredients I used were “from my pantry and fridge “ 🙂

Overall, I made a few summertime dishes with fresh veggies and herbs, delicious, light yet very satisfying. So thank you my dear Peggy for sharing the results of your hard work!

Will try to put down a quick description and recipe for each dish and hope many will try and love it!

Share your feedback on my social media pages: Instagram or Facebook, I always look forward to it.

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Thank you all!

Peggy's Garden Salad by Heghineh

Peggy’s Garden Salad 

Ingredients 

Peggy's Garden Salad by Heghineh

3-4 medium sized heirloom tomatoes , sliced

1 bell pepper, sliced into circles

1 medium onion, sliced into circles

1 cup watermelon, cut into small cubes

50-70 grams feta cheese, crumbled

2 tbs avocado oil

1-2 tbs freshly squeezed lemon juice

1-2 tsp fresh mint, coarsely chopped

Salt -pepper to taste

Peggy's Garden Salad by Heghineh




Directions 

Combine all ingredients, except for the cheese, in a bowl and toss

Sprinkle with crumbled feta before serving

Enjoy!

Peggy's Garden Salad by Heghineh

Roasted potatoes and cauliflower

Ingredients 

1 lbs medium size young potatoes , cut into halves

1 lbs cauliflower florets, try to cut into even pieces

Dressing

3-4 tbs olive oil

2-3 garlic cloves, minced

1-2 tbs fresh rosemary, thyme mixed

Use any of your favorite spices and seasonings

I used: paprika, crushed chili pepper, black pepper, white pepper, turmeric , curry about ⅓ tsp of each

Salt to taste

The juice and zest of one medium lemon

Peggy's Garden Salad by Heghineh



Directions 

Combine all ingredients for dressing and pour over potatoes and cauliflower , toss

Prepare a baking pan sprayed with oil

Spread the vegetables on the pan and roast in 480°-500°F preheated oven 30-40 minutes or until cooked through

Turn once halfway through roasting

Enjoy!

Peggy's Garden Salad by Heghineh

Roasted zucchini appetizer

Ingredients

2-3 medium zucchini, sliced into thin circles

Salt-pepper to taste

Coconut or olive oil spray

For dressing:

1 small lemon, juice and zest

2 tbs olive oil

1-2 garlic cloves, minced

1 tbs fresh dill, finely chopped

Salt-pepper to taste

Peggy's Garden Salad by Heghineh

Directions 

Preheat a nonstick pan

Arrange zucchini slices on the pan , add salt pepper, spray with oil

Cook on both sides until golden color

Set on a plate to cool down

Mix all ingredients for dressing and pour over cooled zucchini

Allow to absorb the dressing about 15-20 minutes and enjoy!

Peggy's Garden Salad by Heghineh

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