With summer coming to a close pretty soon, I’ve been trying to enjoy every bit of it I can. So to keep the summer festivities going I made plans to have a summer picnic with a basket filled with deliciousness. Unfortunately, South Florida weather is unpredictable and our plans got rained on so we kept the picnic indoors.
On the menu was Salmon burgers with a Za’atar yogurt sauce. Roasted Eggplants and Tomatoes and a Kale and Peach salad. The salmon was store-bought but I made a Za’atar yogurt sauce that was pretty amazing and topped them with red onions and sliced avocado. I searched high and low for Za’atar and I was able to find it at Whole Foods. It wasn’t cheap but every time I use it, I’m happy that I did. A few dashes of Za’atar, Trader Joes’ 21 seasonings and onion salt mixed in some Greek yogurt gives you the tastiest yogurt sauce for sandwiches, wraps or dips.
Up next was The Roasted Eggplants and Tomatoes dish. This was my first time making this but it won’t be the last. At most, it only requires you to buy two ingredients if you have the basics in your kitchen. Such as oil, salt, garlic, and thyme. Dice up the eggplants(skin on) add the grape tomatoes, oil, herbs and seasoning pop it in the oven for about 50 minutes. Top with Feta when done and wah-lah: Roasted Eggplants and Tomatoes.
Last but not least, the Kale and Peach Salad. This is basically a Peach Salsa Salad without the cilantro and jalapenos. If you’re feeling adventurous by all means add them. My local grocery store was out of cilantro so I did it without. The jalapenos on the other hand I felt that might be a disaster waiting to happen, so i did without as well. Next time I will definitely add some Chile Lime Shrimp as added protein and spice. Check out the recipe below:
Kale Peach Salad with Citrus Herb Vinaigrette
Ingredients
Kale and Peach Salad
- 1 bag Organic Kale
- 2 medium Peach
- ½ medium Cucumber
- ¼ medium Red Onion
- 1 cup Grape tomatoes
- ¼ medium Yellow bell pepper
- ¼ cup Feta cheese
Oil-Free Citrus Herb Vinaigrette
- ¼ cup Apple cider vinegar
- 3 tbsp Orange Juice
- 1 Lemon juiced
- 2 tsp Sugar
- ½ Shallot minced
- 1 tbsp Salt-free seasoning
- Salt
- Black Pepper
Instructions
- Wash all the ingredients. Pat dry and set aside.
- Dice the peaches and cucumber set aside.
- Slice the red onions and let sit in a bowl of water with ice.
- Roughly chop the kale and cut the tomatoes in halves or keep whole (Up to your personal preference).
- Take the onions out of the water. Pat dry and diced
- In a bowl or mason jar add all the ingredients for the salad dressing recipe. Mix/shake till combined, Taste and adjust seasoning as desired
- In a large bowl toss all the ingredients with the dressing. Top with Feta and serve.
Happy Cooking!
