Heavy heat prevails again in our region leading us to tag along like battered mosquitos,making the mere idea of a wholesome cooked meal quite difficult to digest..sollution? Salads!
Be it sauted;chopped;tossed;pureed ;mixed and mingled..just as long as its nice, cool and light!
So,I came up with what will probably be just a beginning of a long line of experimental toss and turn adventures this long summer season(NOT complaining-I love the summer! 🙂 ).
Nothing very fancy but definitely does the trick,as it is very tasty,cool and light,not to mention healthy all the same!
Note:In the seasoning I have used Sumac which I have brought back with me from my trip to Jordan.we have it here too but it is very difficult to find a freshly ground pure Sumac.It is only when it is very fresh that you can enjoy that lovely flavour which is a blend of tanginess with what I personally find as a “Tomatoey” flavor.It has to be a vibrant Burgundy-Reddish color and when it ages it turns into a darker dull brown.Some Spice dealers mix it with Lemon salt to revive the lemony taste as they keep it on the shelf longer.Sometimes it can easily be detected as you can see the small white specks.I absolutely Love Sumac.It has a beautiful decorative aspect with its unique color as you sprinkle it on food,and that special delicate nuance of a flavour is just magnificent especially on salads in the summer.
a few Potatoes (cooked and cooled)(I keep the skin on,but peeled if you prefer)-chopped
1-2 Zuchini sliced and sauted lightly in Olive oil
1 Red Bell pepper-chopped
Fresh Champignon mushrooms chopped coarsely
1 medium sized ripe Avocado cut into chunks
freshly squeezed Lemon
_ _ _ _ _ _ _ _ _ _ _ _
Chop Potatoes,Tomato,Bell pepper and Mushrooms and place in a bowl,and mix.
Add sauted Zuchinis,Olives and Chopped or sliced) Avocado
Sprinkle Olive oil,freshly squeezed Lemon and spices and delicately toss the salad and serve.
*I like to sprinkle the Sumac at the end for a decorative touch.