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!
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Thank you all!
Peggy’s Garden Salad
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
Combine all ingredients, except for the cheese, in a bowl and toss
Sprinkle with crumbled feta before serving
Roasted potatoes and cauliflower
1 lbs medium size young potatoes , cut into halves
1 lbs cauliflower florets, try to cut into even pieces
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
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
Roasted zucchini appetizer
2-3 medium zucchini, sliced into thin circles
Salt-pepper to taste
Coconut or olive oil spray
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
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!