It’s still oppressively hot in Atlanta, so I’m wanting salads salads salads!  But…I want them to be delicious!  There’s nothing fancy about this one – except – the Chili Lime Vinaigrette!  It takes the salad to another spicy level!  It is a super satisfying healthy delicious summer meal.


(Adapted from The Wacky Spoon)

2 heads Romaine lettuce, chopped
4 TBSP fresh cilantro, chopped
2 -3 chicken breast, cooked and sliced
4 grape or cherry tomatoes, halved
1/2 cup corn kernels
1/2 cup red onion, diced and soaked in 2 TBSP red wine vinegar for 20 minutes before draining
1 can black beans, rinsed and drained
1/4 cup black kalamata olives, slicedChili Lime Vinaigrette Dressing (see below) 1 avocado diced

Cook the corn (I microwaved it for ~3 minutes). Cool and then cut off the cob. I then placed all the ingredients in bowls so each person could make their own salad.

In a bowl add the lettuce, cilantro, tomatoes, corn kernels, red onion, black beans, and black olives until mixed. 

Cover with the sliced chicken over the top. 

Serve with a chili-lime vinaigrette or ranch dressing on the side. Can also top with any shredded cheese if you like. Serve immediately.

(Adapted from
¼ cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon finely grated fresh ginger (or ginger paste)
1 ½ teaspoons chili garlic sauce
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Combine all ingredients in a Mason jar with a tight-fitting lid and shake.
Taste and add more chili garlic sauce and/or salt and pepper to taste.

(Adapted from Jennifer Garner)

My fig tree is FINALLY bearing fruit!  Now I’m spilling over with fresh figs!

I’ve been using them in salads, desserts and now this dish!  I’m serving these figs roasted then drizzled with good balsamic vinegar and topped with toasted pine nuts and goat cheese.  Saw Jennifer Garner make this dish on her “Pretend Cooking Show” on Instagram.  It’s to die for!
10-12 fresh figs1-2 TBSP balsamic vinegarSalt1/4 cup pine nuts2-3 TBSP crumbled goat cheese

Cut figs in half and remove the stems. Drizzle with balsamic vinegar and salt.

Roast at 200 degrees F for 2 hours. Then turn up the oven to 275 degrees F for another 30-45 minutes, or until they look caramelized.
Toast some pine nuts in a dry pan. Garnish the figs with the pine nuts, some goat cheese, a little more balsamic and a drizzle of honey and devour!

My fig tree (after I had gotten 30+ figs off!):