This is such an easily portable salad, and looks SO pretty in mason jars or trifle bowl for a crowd:
(makes 4 servings)
1/4 cup plus 2 T. plain Greek yogurt
1 T. chopped fresh dill
1&1/2 t. coriander seeds, crushed (use a mortar and pestle*)
1/4 cup plus 2 T. EVOO
3 T. water
Coarse* sea* salt and freshly ground pepper
4 roasted red bell peppers from a jar, drained and sliced 1/4" thick (or roast your own*)
1 lb. mixed tomatoes, chopped into bite-size pieces
2 avocados, diced (sprinkle with lemon juice to prevent browning*)
1 3&1/2-4 lb. rotisserie chicken, meat shredded (4 cups)
1 cup mixed fresh herbs, such a s parsley, lemon* basil, tarragon, and dill
4 edible flower blossoms* such as pansies, or nasturtiums for garnish
In a bowl, combine the yogurt, dill coriander and water; whisk until smooth. Whisk in the oil in a steady stream. Season the dressing with S&P. Layer the remaining ingredients in 4 jars, and top with a flower blossom. Serve with dressing on the side. Note: the salads can be refrigerated for 4 hours before serving, and the dressing can be refrigerated for 2 days. A fresh baguette and cold red grapes to accompany. I see a picnic!!
Today - have the courage to speak up when faced with injustice, tempered by the wisdom and the right to use your rage constructively. You can always just walk away. Pick your battles!!
And, have FUN in the SUN!!
Love,
MM
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