October 5, 2023

Puer Torico Limpio

Incredible Health

31 Days of Global Flavors: Day 31

2 min read

31 Days of Worldwide Flavors: Day 31

On the last working day of National Diet Month and the previous working day of my “31 Days of World-wide Flavors” series, my colleague and buddy Dr. Keith Ayoob is sharing why he enjoys thyme — which is the taste we are celebrating currently.


There is frequent thyme which is type of a dry “shrub” but wide-leaf thyme is a a lot more succulent, crunchy leaf that dices up well and adds a lighter, but continue to “herby” flavor that wakes up the usual salad ingredients. I imagine the taste is extra like oregano.  It’s often called “Spanish thyme.”  It’s best contemporary, and in addition to salads, I’ve extra it to bean dishes and stir-fries.  It is also quite compatible with fish dishes.

I like broad-leaf thyme chopped into salads, and it is superb added to savory bean dishes. This salad below can integrate anything, including protein, tons of fiber, some fruit, and of class a lot of veggies. It’s also excellent for utilizing up leftovers.

Courtesy of Keith Ayoob

Keith’s Chopped Salad 

Fill a substantial mixing bowl with the following:

  • Romaine leaves
  • Arugula
  • Grape tomatoes
  • Cucumber
  • Celery
  • Carrots
  • Fennel (I slice this thinly sliced, fairly than chopped)
  • 2 or 3 leaves of broadleaf thyme, minced
  • Optional, but great: pitted, chopped olives, pickled peppers, or new sweet peppers, radishes, cooked vegetables, any leftover canned beans (garbanzos, black beans, what ever you have), diced pears (purple pears are excellent if you have them)
  • Protein possibilities, if it’s a most important study course: crumbled feta, goat, bleu cheese or diced mozzarella, tough-cooked eggs, quartered, poached or broiled fish (salmon is incredible with this)
  • Grated parmesan

Directions: Chop all the components but slice the fennel and mince the broadleaf thyme as pointed out, and insert every little thing to the bowl. Toss it all together until nicely combined.  Dressing: In our home, it is EVOO and Balsamic, at a ratio of about 2 parts EVOO to 1 portion Balsamic. If I have some Balsamic syrup, I’ll drizzle it all in excess of just after I’ve dressed the salad. A body fat-cost-free Italian is high-quality way too and helps make the salad or food even leaner.  Go the grated parmesan for sprinkling on leading to everyone’s style.  You could want to help save the proteins to insert on top, when serving.

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