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Summer Salad

In my continuing quest to make fruits and vegetables into comfort food, I adapted the meal I order every time I go to Hula Hut. If I were going to the restaurant, in addition to the salad combo of Chopped Salad and Mango Quesadilla, I would have chips and salsa and a margarita. Beyond making the food at home so it’s cheaper, the lack of drink and appetizer makes it healthier too! So here’s my favorite salad this week:

Chopped Salad:

  • Green Leaf Lettuce
  • Chopped Red Bell Pepper
  • Red Onion
  • Grated Carrot
  • Roasted Corn
  • Chunks of Avocado
  • Roasted Pistachios
  • If you’re not having the Mango Quesadillas (below), you might add some dried cherries for a hint of sweetness.

Dressing: Hula Hut uses a balsamic vinaigrette, but I prefer a combo of olive oil, fresh lemon juice, dried oregano, and a pinch of salt.


Since I was in New Mexico, the land of green chile on everything, I adapted the quesadilla recipe too.

  • Flour tortilla
  • Spread on neufchatel or cream cheese
  • Chunks of mango
  • Green chile or poblano peppers


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