This is a very unusual week. Normally, I cook all of my meals for the week on the weekend, but this week is special. Someone else is preparing my meals. I love to cook but I also love to learn how other people cook.
This weekend, I learned someone (besides me) makes salads out of herbs. If you have an herb garden, or can get them at a farmer’s market, herbs can be a great addition as greens in a salad. Basil, dill, parsley and cilantro are great with baby greens or lettuce. If you have to buy them at the grocery store, choose the less expensive parsley or cilantro. If you choose dill or basil, make the salad right before eating it, because the leaves are easily bruised, and will darken as they sit. The herbs bring a lot of flavor, so the salad will not need much dressing, and simple is better on this one.
This is a salad that I make in the summer when it is too hot to cook. I like to eat it in pita bread, stuffed in tomatoes, or all by itself in a bowl.
Summer Salmon Salad
1 large bunch early dill weed (no flowers), chopped
1 bunch parsley, chopped (I like the curly parsley for this because it is less dense when chopped)
1 can salmon with skin and large bones removed, mashed
juice and zest of large lemon
Mix greens, zest and salmon until salmon is distributed evenly. Pour lemon juice and lightly mix again. This is also good with 2-3 T of olive oil, but this is optional.