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Summer vacation is starting to wind down, and I’m left wondering where all the long, lazy days have disappeared to. I seem to have been rushing around just as much as ever.
However, when I have had the opportunity to slow down enough to relax and recharge it has been wonderful, and very much appreciated.
I had a group of girlfriends over for a light lunch, and it was glorious to sit out on the deck, sipping a cool beverage, dining on our elegant salad and just loving the company and the day.


3/4 cup cucumber, peeled, seeded and chopped
3 tablespoons plain yogurt
2 tablespoons lemon juice
1 1/2 tablespoons of fresh parsley, chopped
1 teaspoon fresh chives, chopped
1 1/4 teaspoon of lemon zest, grated
1/4 teaspoon black pepper
1 clove of garlic, minced
1 salmon fillet per person
olive oil or cooking spray
salt and pepper to taste
4 cups salad greens
3/4 cup basil leaves
1 ripe mango, cubed and peeled

Place dressing ingredients in a blender and process until almost smooth. Set aside.
Drizzle olive oil into a large pan, set over medium heat. Sprinkle the salmon with salt and pepper, and pan fry, 5 minutes on each side or until salmon flakes easily when tested with a fork.
Place the greens and basil on individual plates. Drizzle with the dressing to taste, and divide salmon among the plates. Top with extra dressing if desired and the cubed mango.