Tropical Salad

Need an afternoon pick me up?  This salad will refresh you and give you energy until dinner time!

Ingredients

1 peach, sliced and cubed
1/2 cup seedless green grapes, halved
2 1-inch thick slices of Monterey Jack cheese
1 tsp olive oil


Mix the fruit and cheese.  Drizzle with  olive oil.  Serve chilled.

Serves 1

Summer Breakfast Salad

Brakfast seems to be a chore when it is hot outside, but it does not have to be!  Here is a fabulous mix of juicy fruits that will refresh you right away and give you a good jump start.

Ingredients

1 ripe mango, peeled and diced
2 ripe peaches, diced
allspice to garnish


Mix mango and peaches.  Garnish with allspice.  Serve immediately.

Serve 1.

Refreshing Sweet Pepper Avocado Salad

After a hot day outdoors, this salad is very refreshing, cooling, and can be prepared in jiffy!

Ingredients

1 small sweet red pepper, cut into medium chunks
1 small sweet yellow pepper, cut into medium chunks
1 small sweet orange pepper, cut into medium chunks
1 ripe avocado, cut into medium pieces
1 tsp olive oil
Salt and pepper to taste

Mix vegetables.  Season with salt and pepper.  Drizzle with olive oil and serve.

Enjoy!

Serves 1

Mango Mozzarella Salad

Have you thought of mixing fresh mozzarella with mango?  I have, and the combo makes a filing salad that can be eaten for breakfast or lunch.

Ingredients

1 mango, cubed
2 thick slices of fresh mozzarella, cubed
Mix and serve

Mix mango and mozzarella.  Serve immediately.

Serves 1

Sweet Pea Gazpacho

Although a traditional Spanish gazpacho is made with tomatoes, this version made with peas will cool you down just the same on a steamy summer day.

Ingredients

1 cup water
1 16oz bag of frozen sweet peas
1 large onion, diced
1/4 cup coconut or rice milk
1 teaspoon pesto
salt and pepper, to taste
¼ cup green onions, diced
bacon bits, optional

Bring the cup of water to a boil in a soup pot. Add the peas and onion and let simmer for 5 minutes.

Pour the peas into a blender or food processor. Add milk, salt, pepper, and pesto. Stir until smooth. Chill in the refrigerator for at least an hour. Serve garnished with green onions and bacon.

Serves 2

Veggie Mozzarella Salad

This salad was so quick to assemble and it was so good that I could eat it every other day!

Ingredients

1 red tomato, cubed
1 avocado, cubed
4 leaves of lettuce
2 1/2-inch thick slices of mozzarella, cubed
Salt and pepper to taste
Olive oil



Mix all ingredients, add salt and pepper to taste, drizzle with olive oil.  Enjoy it immediately!

Serves 1-2.

Tropical Breakfast Salad

When it is hot outside, a traditional breakfast sounds unappealing to me.  The other day, I tried something else: a tropical fruit salad.  It was amazingly refreshing and very filling.

Ingredients
1 banana, sliced
1 peach, sliced
1 slice fresh mozzarella cheese, cubed

Optional
Allspice or cinnamon for garnish


Mix all ingredients.  Voila!  Serve immediately or chill first.

Cabbage Walnut Salad

Since I have moved to the subtropics, I lost my appetite for cooked meals and I live on salads.
Here is my first invention, a salad that is not only refreshing bur also filling!

Ingredients

1/2 head of white cabbage, shredded
1/4 cup walnuts, broken into medium-sized pieces
1 tablespoon mayo
salt
pepper
parsley for garnish


Mix all ingredients.  Garnish with parsley.  Serve immediately.

As a sole meal, this salad serves 1 hungry person.  As a side dish, it serves 2.