Category: Salads

This is a variation on the salad which is my default salad--just some greens, carrots, etc thrown together. Avocado adds some fat, as does the dressing (a tahini vinaigrette in this case), and bacon adds some crunch (but without the bacon, it would be vegan). Salads are like casseroles--you see what you have, and throw them together. This salad is a meal in itself.

While this recipe is definitely not vegan, you can easily do a vegan version of (and call it "Mock" Chicken Salad, if you like) with tofu and Vegenaise. Otherwise, as a chicken salad, this is a great way to use up leftover chicken and have a cool meal on a hot day.

This is more like a collection of ingredients than a salad, and one can certainly use many different fruits than the ones pictured here! But I find these work well for me, sometimes with some pineapple thrown in, or peaches. My husband picked nearly a gallon of blueberries yesterday, and I had a couple of mangos needing to be eaten on the counter, so I made fruit salad.

Our garden is booming now, and while I know dill would be the usual spice with cucumber salad, I do not have dill in my garden, but have lots of basil, so I used that. This is a nice cooling salad that will keep at least a couple of days in the fridge.

Having chickens laying lots of eggs in Spring have inspired lots of egg recipes! This is a simple and quick one, and goes very well on open-face pieces of toast or on a bed of greens.