a salad to go with Dave's fab-o butter chicken.

[Guest guest]

We had butter chicken for dinner tonight. Very yummy

stuff. J. suggested we have a salad to go with it and

asked me how to make a salad that I really like with

curries. He's back on his feet and coping much better,

but it has taken a few less-than-gentle nudges from

yours truly.

Anyhow, I made up this salad with him in mind and

thought you might like to try it.

(I never measure things so you'll have to bear with

me)

late Summer Salad

1 good sized cucumber, (any kind, however, you'll have

to take the seeds out if it's not seedless)

A moderate slab of seedless watermelon, (easy on the

melon if your potassium is running high)

some seedless grapes, green and firm. As many as you

like.

about half a green pepper.

chop the produce into bite sized chunks and toss

then...

combine:

1 tablespoon tahini

2 tablespoones plain low-fat yogurt

a slosh of maple syrup

the juice of half a big lemon

that's your dressing. You can toss it with the salad

or drizzle it on top, your choice. (I like it drizzled

he likes it tossed)

top with a small handful of toasted almonds if you're

not nut or potassium sensitive.

That salad with nan and butter chicken accompanied by

a nice crisp (BC) white wine, (I like Grey Monk, pinot

gris or bacchus, good and assertive, almost rough)

makes a pretty decent supper, elegant enough for

guests.

Indian sweets are nice for dessert and I like toasted

almonds on top of the salad but J. can't have them.

cooking is so much fun.

take care

s.

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