Salads — inspired by garden of edibles


This year I did not plant any zucchinis  but replaced it with cucumbers.
We had an abundant supply  of herbs like coriander, mint, spring onions, sage, thyme, oregano from the garden. I used them in salads
Simple cucumber kimchi and a malaysian style pickle cucumber.
Unfortunately I did not take a photo of the Malaysian tumeric cucumber salad.

Shredded chicken breast, topped  with spring onion oil dressing

Deep fried bean curd with fresh coriander oil

Roasted tomatoes

To accompany the salads — we had rice as well. We used the seaweed and soft leaf lettuce as self serve sushi style rolls/wraps.
  
These salads are easy to make and healthy–all vegetarian except for the shredded chicken.

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