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LIGHT & BREEZY

These salads are easy and quick to assemble, yet packed with flavor. Light yet filling, these refreshing salads are great additions to beat the summer heat, according to our cuisine expert Josie Rees.

CROWD PLEASING BERRY SALAD This light and refreshing berry salad is packed with fruit flavor and a hint of mint making it the perfect accessory to any summer meal. Serves four. INGREDIENTS • 1 pint of blueberries • 1 lb. of strawberries • 1 pint of raspberries • 1 medium sized container pre-cut seedless watermelon • Mint leaves for garnish (optional) • ½ lime, juiced (optional)

CAN’T MISS HONEY MUSTARD CHICKEN AVOCADO SALAD This filling salad is packed with protein, healthy fats and seasonal tomatoes, making it a great meal option or appetizer. Serves four.

DIRECTIONS Cut strawberries in half. Place blueberries, strawberries, raspberries and pre-cut seedless watermelon into a large bowl. Mix well. Garnish with mint and/or lime juice for a zesty, citrus flavor and enjoy how much your guests love it.

SALAD INGREDIENTS • 4 skinless and boneless chicken thighs, seasoned and sliced • 1 pack of baby spring and spinach salad, washed (romaine is a great substitute) • 1 lb. of seasonal tomatoes, sliced • 1 ripe avocado, sliced HONEY MUSTARD DRESSING • 1/3 cup honey • 2 tablespoons of Dijon mustard • 2 tablespoons olive oil • 1 teaspoon minced garlic DIRECTIONS Place 1 tablespoon of olive oil in a large skillet set to medium heat. Season your boneless chicken thighs (lemon pepper is a great flavor for this salad), cooking until ready (approx. 3-4 minutes each side) and slice. Set aside. Place baby spring and spinach salad mix in a large bowl. Slice seasonal tomatoes and avocados and place in bowl. Add chicken and drizzle salad dressing on top and serve to your adoring guests.

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The Society Diaries | July - August 2017  
The Society Diaries | July - August 2017