Salads from our party last night.
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Tonight’s satisfying dinner salad:
sunny crisp lettuce, cuke, flavor bomb tomatoes, 1/2 an avocado, fresh corn, pan-fried oyster shrooms and a lil shredded roti chicken from the stupid market, all dressed in a zesty, creamy, garlicky mustard dressing with fresh parsley and dill 
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So, my friend gave me a cucumber from her garden that was as big as my leg. I peeled and seeded it (the cucumber, not my leg)and got out my Benriner Japanese slicer and an onion, and ate the results. Champagne vinegar, salt, a pinch of caster sugar, and dried dill. Yeah, I know, a you-can-read-through-the-slices version of deli cucumber salad. Ok by me; whatever quantity I have, I can’t stop eating it until it’s all gone. 
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Since I live alone, I often eat panzanella that is a day or two old. I don’t mind the bread, it actually reminds me of bread in riboletta where it ends up just thickening the tomatoes juices.
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Same here.
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Behold: another super-satisfying salad of crisp green baby lettuce, cukes, avocado, fresh corn, flavor bomb tomatoes in a creamy garlic herb dressing.
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Tonight’s summer slaw featured the usual suspects (cabbage-carrot-scallion) plus an Asian-style dressing:
1 T. honey
1 T. smooth peanut butter
½ T. sesame oil
½ T. light soy
1 t. lime juice
Chili oil, to taste
Grated ginger, to taste
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Easy Make-Ahead Chickpea Salad With Bacon, Roasted Chilies, and Cotija Cheese
Only I used Israeli feta
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For a potluck picnic, a big bowl of black bean and farmers’ market vegetable salad, with crisp, juicy, and sweet raw kernels, sweet peppers, cherry tomatoes, and scallions dressed with equal parts olive oil, fresh OJ, and aged sherry vinegar.
I’ll be lunching on leftovers.
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Black beans, corn, and tomatoes are such a perfect summer combination!
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Greek eggplant salad aka melitsanosalata.
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I made this lentil salad from the NYT https://cooking.nytimes.com/recipes/1023338-orzo-salad-with-lentils-and-zucchini?unlocked_article_code=1.-00.KKZA.xgAvYMn25Bmz&smid=ck-recipe-iOS-share
Except no orzo. Today I put it over salad greens and puts poached egg on top
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*Tz
I made this Serious Eats Mexican street corn salad with my daughter’s grilled corn leftovers.
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I’ve seen both anglicized (anglicised?) spellings, but thanks for your input, as ever.
