During the summer months when it is just so hot outside, cooking near the hot oven might seem like suicide in the south. That’s why I get creative, creating side dishes and other meals that can be served chilled and don’t take too much energy putting together.
We recently had a fish fry with some white bass we caught out on the lake, so I decided to whip up a caprese salad to accompany it. Of course I had to put some good fats on top so I incorporated an avocado and a sprinkle of feta cheese to really make the side dish savory and satisfying. If you have some balsamic vinegar glaze (or just regular balsamic vinegar), this dish is a wonderful way to add vegetables to the table.
I am convinced this salad would be great by itself, maybe adding some grilled chicken on top and calling it a summer day.
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This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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