If you’re idea of a great summer salad is one that consists of lettuce, tomatoes,
bell peppers, onions and dressing you may want to broaden your horizons
and try the 2 salads listed below.

The 2 salads are made with vegetables you can get from your local
grocery store or Farmers’ market.

Salad No. 1-
Chili-Garlic Cucumber Toss!
Important note:
Both recipes use the very popular tool called a Spiralizer, which turns
some vegetables into thin edible strips. Look for spiralizers or julienne
vegetable peelers at Target, Walmart or online at Amazon.com.
Ingredients:
2 large cucumbers
1 Tbs. of chili paste *
1 clove of garlic, minced
1/4 cup of olive oil
2 lemons, zested and juiced
1 Thai or serrano chile pepper, thinly sliced, (optional)
1/4 cup of Thai or regular basil, (optional)
* Look for chili paste or Thai basil in the international food aisle at
your local grocery store or go to an Asian market that’s close to you.
To make:
Using a spiralizer or julienne vegetable peeler, create cucumber noodles.
Divide evenly among 2 shallow bowls.
In a bowl, whisk chili paste, garlic, olive oil, 2 Tbs. of lemon juice
and 1 Tbs. of lemon zest until combined. Season to taste with salt and pepper.
Drizzle over cucumber noodles and toss to coat just before serving. Garnish
with peppers and basil if desired.
Calories per serving- 300, Prot-3g. Carbs-19g
One more tip: If you want something more hearty than a salad, make this
more of a meal by adding some shrimp. The shrimp can be cooked on the
grill. To make: In a bowl, mix 1 Tbs. of olive oil, 1 Tbs. of lemon juice and 1/4
tsp. of garlic powder; add 8 oz. of de-shelled shrimp. Let sit for 10 to 15 mins.
Thread onto skewers (soak them first, so they won’t burn). Heat grill to medium-
high; cook shrimp for 5 mins. turning once. After the shrimp are done, just toss
them over the cucumber salad.
Beverage to go with this meal: a nice glass of Pinot Grigio.

Salad No. 2-
Greek Zoodle Alfresco!
Broil the grape or cherry tomatoes and elevate the freshness of this
squash salad.
Ingredients:
1 large zucchini
1 large yellow squash
1 pint of grape or cherry tomatoes, (halved)
1/4 cup of olive oil, divided
1 tsp. of dried rosemary
1/2 tsp. of Dijon mustard
2 tsp. of white balsamic vinegar
2 oz. of crumbled feta cheese
few sprigs of fresh parsley
To make:
Heat the broiler to 400*F. Use a spiralizer or julienne vegetable
peeler, create noodles out of the green and yellow squash, divide
among 2 plates. Spread tomatoes on a sheet pan, toss with 1 Tbs. of
olive oil. Broil 5 mins. or until tomatoes start to burst.
In a bowl, whisk remaining oil, rosemary, mustard and vinegar. Drizzle over
the veggies. Top with the broiled tomatoes, feta and fresh parsley; toss
well to combine.
Calories per serving- 360, Prot-8g. Carbs-15g.
Want something more hearty and Greek? Make some meatballs. Lamb or Beef.
To make:
In a bowl, mix 8 oz. ground lamb, 1 tsp. oregano, 1 tsp. dried basil, 1 egg, 1/4 cup
of bread crumbs, salt and pepper. Form 8 meatballs. In a pan over medium-high
heat, brown meatballs in olive oil 10 mins. or until cooked through, turning occasionally.

Sources:
* A Taste of Home Magazine
* The Food Network Magazine
* Olive Tomato- Blog About Mediterranean Cooking
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