Tuesday, July 13, 2010

Scrummy Summer Salad

Now that summer has arrived finally that means 2 things in foodie-ville...salads and BBQ time!

I hosted the first BBQ of the season and invited over some lovely ladies to join me. Ms. P asked me what she should bring and i didn't hesitate to request the avocado mango salad I had eaten at her house a few weeks ago. I didn't post the recipe last time so here it is in it's delicious entirety:

Avocado Mango Salad
1 very buttery and juicy Butter Lettuce
1 very ripe and juicy mango
1 very ripe avocado
1 bunch cilantro chopped finely
Juice of one lime
1 tbsp liquid honey
1-2 tbsp EV olive oil
1 tsp chili pepper finely chopped

Assemble and dress! Ms P and I always giggle about cilantro as a result of this salad. When she first made it for me, a few pieces of cilantro escaped the necessary chopping and in my excitement at tasting the salad, i choked on an excessively long piece. not a great scene at the dining table but, hey, it makes for a good story.

I decided to make some chicken thighs for my guests from a recipe I saw in a newspaper, The North Shore News, when I was in a coffee shop recently. It sounded superb and it tasted exactly as I thought. Here is the recipe:

Ginger Marinated Drumsticks

1 cup chopped cilantro leaves
10 garlic cloves
1 x 4 inch section in fresh ginger, cut into thin slices
1 can unsweetened coconut milk
3/4 cup low sodium soy sauce
1/4 cup liquid honey
12 chicken drumsticks

Blend cilantro, garlic and ginger in a food processor until finely chopped.
Transfer to large bowl and add remaining marinade ingredients and mix well.
Add drumsticks and rub in well to all sides of chicken with your hands.
cover and refrigerate for 6-24 hours.
When ready to cook, prepare BBQ for medium heat.
Remove drumsticks and discard marinade. Grill them over medium heat with the lid closed as much as possible until juices run clear and the meat is no longer pink at the bone, about 40-50 minutes, turning once or twice.

I was having BBQ issues so I baked them in the oven at 350F instead and then finished them off on the BBQ although they looked great straight from the oven.


  1. cool! I know you are vegetarian so you won't be trying the chicken but I wonder if it's a good marinade for Tofu? I might try that...