It has been absolutely bitter cold here in Wisconsin for the past week and it has me craving some tropical sunshine! Sadly, I have another month to wait for that trip. It also has me craving the summer days of fresh produce, grilled meats and dinner on my patio. Is anyone else thinking the same thing? I decided that enough was enough and made this Chicken Shawarma & Israeli Salad to put myself in a summer mindset.
Does your body ever just crave fresh foods? I feel like near the end of the holidays my body was just begging for me to eat a salad. I get so much satisfaction from eating freshly cut vegetables drizzled in a light dressing. My friends over at Litehouse just launched a brand new dressing in their organic line featuring the crisp taste of lemon and the fresh taste of herbs. I have been using their Organic Lemon Herb dressing on everything lately, including the Israeli salad in today’s recipe. I love that it is totally organic and has only 50 calories per serving.
This recipe definitely is not short on flavor but if you don’t want to roll out the grill in the middle of the snow you can also use an indoor grill pan or just pan fry it inside the house. Since the vegetables involved in the salad are pretty hearty, I find that this is a good recipe for leftovers and meal-prep. You can even serve it with a side of pita or naan bread if you like.