It might be a bit obvious by most of my recipes that I explanted and healed in the fall/winter, with my warm-the-belly choices like soups and stews. I wanted to add some options for warmer months, or if you’re feeling like something lighter.
This summer salad recipe was delicious and tasted light and healthy. This is another one I will continue to make even after my healing is done! Adapted from Dr. Samahas’ Summer Salad recipe.
Ingredients
1 cup brown or Basmati rice
2 tbsp olive oil
2 tsp balsamic vinegar
1 clove of garlic, minced
Salt & pepper to taste
10 or so cherry tomatoes, cut in half
I small package (142g) of fresh spinach leaves, or 6 cups
1/4 yellow bell pepper, cut into small cubes
1/2 medium cucumber, sliced into halves
8 oz. feta cheese, crumbled (or desired amount)
Instructions
- Cook the rice according to the package directions and put it to the side once it’s done. This can cook while you’re preparing the salad.
- Combine the ingredients for the dressing (olive oil to salt and pepper) in a small bowl.
- In a large bowl add the spinach leaves, tomato, bell pepper, cucumber, and feta cheese. Pour dressing over the salad and toss.
- Serve with rice on the side, or add the rice to the salad like the original recipe calls for. It just seemed a little weird to me so I opted for it to be a side dish.
