“These were the happy days, the salad days as they say” – Raising Arizona
There was a point in my life where given a choice, I would rather not have salads for lunch. I would furrow my brows and pinch my nose when someone asks, “how about salad for lunch?”. It’s a bit like drinking green juice where after the third sip, you would rather throw it out because it tastes so much like lawn. Until of course, it’s not.
Until I found a way to make salads the way I would actually want to eat it. And now, it’s true, I can’t stop eating it for lunch. But here’s the deal: I’ve got to make it, not buy it, and it has to have a few of my favourite things. Double brie cheese included [somebody say Yeah].
This is my go-to salad that’s perfect for workaholics who still seek a wholesome, low carb, nutritious and delicious salad meal. The balance is delicate but certainly not impossible to strike. Here is a tumble of edible confetti consisting of premium corn kernels, double brie cheese, boiled chicken fillet, sweet basil leaves, zucchini, cherry tomatoes, golden berries, and eggs. Oh my, who could resist? Stripped from the cob, these plump golden kernels glisten with drizzles of Japanese sesame dressing. The result is a sweet, sweet taste that lingers in your mouth long after the meal is over. The crunch of fresh zucchini is a tactile reminder that hey, we’re still chasing summer. And the deal breaker for me is the sweet Basil leaves and dashes of Japanese Nori flakes [of seaweed and sesame seeds] that add just the right amount of oomph to this salad.
Perfect for chasing away those Monday blues.
Chicken fillet, sliced and boiled
Cherry tomatoes, halved
Premium corn, boiled and peeled
Eggs, boiled and halved
A handful of Golden berries
Basil leaves, chopped finely
Parsley, chopped finely
Japanese sesame dressing
Japanese nori flakes