July 16, 2009
Salads have become my favorite summertime dinner. They're healthy, easy to prepare, and a cool way to end a hot California day. But because they can get a little boring, my nutritionist, Ashley Koff, R.D., suggested that I experiment with fresh herbs. I loved the idea, until I saw how pricey they were in the grocery store. That's when I decided to grown my own! I went to a local nursery and bought little pots of chives, basil, parsley, dill, and cilantro, and put them on the windowsill in my kitchen. Even though I don't have a green thumb, my indoor garden thrived on just a little sunlight and a weekly watering.
Here's one dish I've come to love: Mix together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and a handful of fresh parsley in a big bowl. Add 1 can of chickpeas, drained; 1 small red onion, chopped; and 1 celery stalk, chopped. Pour over grilled chicken and mixed greens and serve.