Tuesday, November 28, 2023
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31 Days of International Flavors: Day 31


31 Days of International Flavors: Day 31

On the final day of Nationwide Diet Month and the final day of my “31 Days of International Flavors” collection, my colleague and buddy Dr. Keith Ayoob is sharing why he loves thyme — which is the flavour we’re celebrating in the present day.


There may be common thyme which is kind of a dry “shrub” however broad-leaf thyme is a extra succulent, crunchy leaf that dices up effectively and provides a lighter, however nonetheless “herby” taste that wakes up the same old salad elements. I feel the flavour is extra like oregano.  It’s generally known as “Spanish thyme.”  It’s greatest contemporary, and along with salads, I’ve added it to bean dishes and stir-fries.  It’s additionally very suitable with fish dishes.

I really like broad-leaf thyme chopped into salads, and it’s wonderful added to savory bean dishes. This salad under can incorporate every little thing, together with protein, tons of fiber, some fruit, and naturally quite a lot of veggies. It’s additionally nice for utilizing up leftovers.

Courtesy of Keith Ayoob

Keith’s Chopped Salad 

Fill a big mixing bowl with the next:

  • Romaine leaves
  • Arugula
  • Grape tomatoes
  • Cucumber
  • Celery
  • Carrots
  • Fennel (I slice this thinly sliced, slightly than chopped)
  • 2 or 3 leaves of broadleaf thyme, minced
  • Non-compulsory, however good: pitted, chopped olives, pickled peppers, or contemporary candy peppers, radishes, cooked greens, any leftover canned beans (garbanzos, black beans, no matter you will have), diced pears (pink pears are nice you probably have them)
  • Protein choices, if it’s a fundamental course: crumbled feta, goat, bleu cheese or diced mozzarella, hard-cooked eggs, quartered, poached or broiled fish (salmon is fabulous with this)
  • Grated parmesan

Instructions: Chop all of the elements however slice the fennel and mince the broadleaf thyme as famous, and add every little thing to the bowl. Toss all of it collectively till properly mixed.  Dressing: In our home, it’s EVOO and Balsamic, at a ratio of about 2 elements EVOO to 1 half Balsamic. If I’ve some Balsamic syrup, I’ll drizzle it throughout after I’ve dressed the salad. A fat-free Italian is okay too and makes the salad or meal even leaner.  Cross the grated parmesan for sprinkling on high to everybody’s style.  You might need to save the proteins so as to add on high, when serving.




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