One very long, hot summer, I asked Eileen to share a quick lunch or dinner recipe for hot summer’s days.
Eileen also told me that Dr. Bieler favored cucumbers as a wonderful hot weather restorative as well as the “Bieler” staples, zucchini & summer squash.
If you have a sensitive digestive system or simply don’t do well with cucumbers, just omit them and add any lightly cooked summer squash in it’s place.
I hope you will enjoy this easy to prepare recipe as much as I have. It’s been a summer mainstay for many years.
EILEEN’S QUICK SUMMER SALAD RECIPE
1 cup lemon cucumber or English seedless cucumber thinly sliced
12-14 mini tomatoes halved (yellow are best as they are the least acidic)
2 cups cooked rice, kamut, or spelt elbow or rotelle pasta
1 cup chilled cooked zucchini sliced thinly before cooking al dente.
1 cup blanched & chilled brocolli flowerettes
2 cups julienned romaine lettuce
2-4 tbls raw, unsalted Pine Nuts (optional)
8-12 oz of your cooked protein of choice: chicken breast, turkey breast, fish, hard boiled eggs
DRESSING: Olive oil & Balsamic vinegar to taste or olive oil and lemon juice as preferred.
Toss everything well in the dressing except the protein and romaine lettuce. Gentley fold in the protein and romaine last.
Serve immediately. This recipe yields 2 servings.
A Votre Sante,