Ingredients
-
3
-
2
-
1/2
-
1
-
1
-
2
-
1/4 - 1/2
-
1/4
-
2
-
2
-
1/2
-
1/2
-
-
-
Directions
Fresh Summer Zucchini, Chickpea and Goat Cheese Salad, It was 104 degrees in Houston today, and the last thing I wanted to eat was anything warm so this is what I came up with My amounts are estimates and , really, you should feel free to change things up to taste I consider this a jumping off point, but I think it is open to all sorts of seasonal substitutions I hope you enjoy – this was the perfect refreshing dinner to a blistering day Update: We added some leftover salmon and served everything over a bed of lettuce – completely worth it!, We tried this salad yesterday and it was pretty good, but there were just a couple of things I will modify next time I make it I would add a little more cheese and use a little less mint Other than that, it was delicious – and it was certainly more than 4 main-dish servings worth of food!, It was 104 degrees in Houston today, and the last thing I wanted to eat was anything warm so this is what I came up with My amounts are estimates and , really, you should feel free to change things up to taste I consider this a jumping off point, but I think it is open to all sorts of seasonal substitutions I hope you enjoy – this was the perfect refreshing dinner to a blistering day Update: We added some leftover salmon and served everything over a bed of lettuce – completely worth it!
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Steps
|
1
Done
|
Combine All Ingredients (except Balsamic Vinegar) in a Bowl Large Enough to Gently Stir Things Together. I Broke the Goat Cheese Into Smaller Chunks Before Trying to Incorporate It. |
|
2
Done
|
Season to Taste. I Would Let It Sit For a Little While Before Eating to Let the Flavors Meld, but It Isn't 100% Necessary. |
|
3
Done
|
Either Splash With Balsamic Vinegar Before Serving or Reduce Some on the Stove to Drizzle on Top. the Sweetness and the Acidity Really Play Well With and Enhance the Fresh Flavors. |
