A light and flavorful meal that you’ll have on repeat all summer long!
For the peach & pistachio salad*:
-2-3 small peaches, sliced
-2 Persian or 1 English cucumber, halved, smashed, then sliced
-3 green onions (green parts only), thinly sliced
-1 cup finely shredded romaine lettuce
-2 tbsp finely chopped fresh mint
-1 small hass avocado, diced
-for the dressing: 1/4 cup pistachios (crushed into a paste using a pestle and mortar), 2 tbsp olive oil, 1/2 tbsp apple cider vinegar, 1 tbsp honey, one small shallot (minced), juice of one small lime, 1 tsp ground sumac berries, salt and pepper
Combine ingredients for the pistachio dressing. Set aside.
Chop all of your produce and combine all of your ingredients in a medium sized bowl. Add your dressing and stir well to combine, then taste and adjust as needed. Set in the fridge while you finish the rest.
For the spaghetti squash:
-1 spaghetti squash, halved lengthwise
-Olive oil, salt, and pepper
Preheat oven to 400. Slice your spaghetti squash in half, then drizzle olive oil over both sides. Sprinkle with salt and pepper. Place face down on a parchment lined baking sheet and let roast for about 45 minutes, or until the squash is soft and tender.
For the baked feta:
-6-8oz block of feta
-1 cup cherry tomatoes, whole
-4-5 sun-dried tomatoes, chopped
-3 cloves garlic
-1 tbsp olive oil
-1/2 tsp oregano
-salt and pepper
-lots of fresh basil, to finish
-juice of half a lemon, to finish
In a baking dish, combine the tomatoes, sun-dried tomatoes, garlic, olive oil, and seasonings. Stir to combine. Place the block of feta in the center of the baking dish.
Put in the oven at 400F to roast for approximately 40 minutes, or until the feta is melty and the tomatoes are blistered.
When finished cooking, remove from oven and stir in freshly chopped basil and the juice of half a lemon. Add a bit of water to thin out the mixture into a sauce, if needed.
For the chicken:
-1lb chicken breast, cubed
-1tsp oregano
-1/2 tsp garlic powder
-1/2 tsp salt
-freshly cracked black pepper
-olive oil
Season chicken with seasonings, toss to combine. Heat a pan over medium heat and add a drizzle of olive oil. Cook your chicken until it reaches 165F internal. Turn heat to low to keep warm on the stove while you finish up the rest.
To assemble your plate:
Take half of the roasted squash and add it to a plate. Use a fork to shred the squash into “noodles”. Add your desired amount of chicken and half of the baked feta mixture to the half. Stir to combine. Plate with a generous serving of salad.
Feel free to finish off your squash with an extra sprinkle of lemon juice or basil, a drizzle of balsamic glaze or olive oil, or even some toasted pine nuts for a crunch!
Serve immediately and enjoy :)
*this is my staple summer salad recipe right now… but it’s always fun to play around with flavor variations. Some extra beautiful additions to the salad would be some shaved Brussel sprouts in place of romaine, dried cherries for extra sweetness, or pickled red onions for a sharp bite. You could also add some burrata or mozzarella pearls. Choose your own adventure! <3
That looks incredible!!!! <3