Summer Fresh Salads
Here are some creative salads utilizing summer produce. We’ll show you how to create upscale salads with a low-scale cost.
Tea-Smoked Chicken with Avocado and Frisse Salad
(Serves 4 as an Entrée)
- 3 filleted chicken breasts, cut into 4 x 1.5 cm strips
- 3 tbs mixed tea leaves (e.g. Earl Grey, Ceylon, Jasmine)
- 1 ripe avocado
- 8 frisse lettuce leaves
Place tea leaves in a heavy-based pan or wok with a small rack inside. Place over high heat and lay chicken fillets on rack. Cover tightly with lid and smoke for 5 minutes. Remove and allow to cool. Slice each avocado into 4 piece. Place 2 of the slices on center of plate, top with a frisse leaf and 2 strips of the chicken. Repeat process, finish with a frisse leaf and dress with your choice of dressing.
Ask about our whole line of natural-made “T Salon Teas”
Basic Caprese Recipe
Ripe tomatoes and fresh mozzarella served with basil leaves, and sometimes, leafy greens. Drizzle with high-quality extra-virgin olive oil, sprinkle with salt and freshly ground black pepper if desired, and serve.
Edible Flowers are plentiful! Use one of our salad bases such as Valley Blend, Arcadian Harvest, or Hearts and Hearts, and add edible flowers!
More great buys for this week:
- Local Corn
- Green Peppers
- Eastern Peaches, Plums, *Nectarines, and *Cherries
*denotes special order