Lively Lemon Tossed Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For variations of this recipe, Lemon-Chicken Salad, see below. Ingredients:
1/4 fresh preserved lemon |
3 tablespoons fresh lemon juice (1 medium lemon) |
1 tablespoon extra-virgin olive oil |
1/4 cup minced fresh mint |
2 tablespoons minced fresh parsley |
1 garlic clove, pressed |
1/4 teaspoon freshly ground pepper |
6 plum tomatoes, seeded and diced |
1 green bell pepper, diced |
1 purple onion, thinly sliced |
1 avocado, peeled and cut into 1-inch cubes |
1/2 cup sliced kalamata or ripe olives |
4 ounces crumbled feta cheese |
mixed salad greens |
Directions:
1. Rinse preserved lemon; remove pulp, and discard. Cut rind into 1/4-inch cubes.
2. Whisk together lemon juice and next 5 ingredients in a large bowl; add lemon rind, tomato, and next 5 ingredients, tossing to coat. Cover and chill 30 minutes. Serve over salad greens.
3. Lively Lemon-Chicken Salad: Double the lemon juice mixture, reserving half for tomato mixture. Place 4 skinned and boned chicken breast halves in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining half of lemon juice mixture over chicken. Cover or seal, and chill 20 minutes. Remove chciken from marinade, discarding marinade.
4. Cook chicken in a large nonstick skillet over medium-high heat 6 to 7 minutes on each side or until done. Serve with tomato mixture over lettuce.
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