We do a lot of grilling when the temperature rises, but every once in a while, it’s too hot to even turn on the grill. Who wants to stand over hot coals when the heat index is over 100 degrees? Not me, thanks.
So we came up with a sure-fire, never fail summer salad platter. It takes about 10 minutes for the prep, requires no cooking and it’s pretty tasty. And, it’s a definite plus when there are no bodies found on the deck because of the heat.
"Kerrian's Favorite Summer Salad Platter"
Author: Sheila & Charlie Kerrian
Recipe type: Salad
Cuisine: American
Prep time:
Total time:
Serves: 1 serving
Ingredients
- 2 cups mix of red and green butter lettuces
- Whole large tomato - it should fill your hand
- One 5 oz. can tuna, Albacore or Tongol packed in water
- 1/3 cup diced celery
- 1/4 cup Hellman’s mayo
- One small yellow squash - washed, but not peeled
- One small zucchini - washed, but not peeled
- English seedless cucumber, washed and peeled
- Slices of yellow and red bell peppers
- Russian, Thousand Island, or Ranch salad dressing
Instructions
- Arrange the lettuce leaves on a dinner plate, covering the entire plate.
- Core the tomato, then slice it from top to bottom into eight sections - not quite cutting through, so that the sections are still attached at the bottom. Place in center of plate.
- Thoroughly mix tuna, celery and mayo together and place in center of the tomato.
- Slice yellow squash and place on dinner plate.
- Slice zucchini and place on dinner plate.
- Cut cucumber into bite-sized chunks and place on dinner plate.
- Cut red and yellow bell peppers into bite-sized pieces and place on dinner plate.
Serve with your favorite salad dressing and stay cool.
The recipe is for one hearty appetite, but can serve two if you add bread to the menu. 🙂
*Photos by Patti Phillips
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