Summer temperatures in East Texas are harsh and this year they are zapping my energy. I'm not complaining but honestly the humidity from July - August is tremendous.
Cooking seems to just make everything hotter, so I have been seeking meals that are light and loaded with protein. This means eating at home where everything is better.
Today I am offering a summer salad recipe with cucumbers and basil from the garden. You are going to love this salad; we'll be making enough just enough for two.
Summer Salad Ingredients
- Grilled Chicken thighs or leg meat
- 2 avocados
- 2 small cucumbers
- Handful of fresh basil
- Handful of fresh parmesan
- Drizzles of olive oil
- Sea salt
- Pepper
The first thing you will need is unseasoned grilled chicken. I grill in large amounts early in the morning so I can use that meat later in a combination of meals for a couple of days. So, for this salad I used 4 chicken legs and removed the meat from the bone and cut into small pieces.
Then chopped fresh cucumber and avocados into cubes and toss into a mixing bowl with the chicken. Now add a handful of chopped basil and parmesan.
Sprinkle sea salt and pepper to our liking and drizzle olive oil about two or three times before mixing with a spatula. Chill in the fridge or serve immediately.
I have no doubt you will be making this grilled chicken and cucumber summer salad several times because it's so good. This recipe offers something new on the menu at home where you can include a few ingredients from your garden. Enjoy!
See the Good,
Carole West