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This salad template is all about using whatever’s in season to play three key roles: sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese. We love a mix of clementines, ricotta salata, and pistachios for winter; Bosc or D’Anjou pears, parmesan, and hazelnuts for fall; persimmon, mild blue cheese, and pecans for spring; and figs, honey toasted walnuts, and Manchego for summer. Ideally, let everything sit for 15 minutes before serving, so the fruit juices can mingle with the dressing on the plate.
Feel free to experiment with your favorite fruit, cheese and spices.
Ingredients: (4 servings)
Creamy Caesar Dressing:
To prepare dressing, whisk all ingredients together in a small bowl until smooth.
For the salad, toss cucumber slices with lemon juice and add salt and pepper to taste. Dollop a spoonful of dressing on the bottom of 4 shallow serving bowls, and divide cucumbers evenly on top. Top with another spoonful of dressing. Garnish with lemon wedge, Parmesan shavings, a drizzle of extra-virgin olive oil, and a bit of ground pepper.
PREP TIME: 20mins
COOK TIME: 28-30mins
gluten-free, nut-free, refined-sugar-free, soy-free option