Lets get in the kitchen and cook something good for our soul and brain health! This class will focus on Healthy Summer Salads using healthy ingredients. I will discuss how these salads can work as a side dish…or stand alone as a meal because of the ingredients used. Summer is still sizzling and these salads are cool and refreshing. We will focus on the healthy benefits of salads, some reminiscing and popular summer activities related to salads. While we cook we will practice mindfulness, heighten our senses and recall past memories. So grab your measuring spoons and spatulas…and join us for Cooking with Melissa.

List of Supplies:

“Summer Salads”

Avocado Egg Salad

• 1 large avocado, peeled, pitted and diced
• 3 hard-boiled eggs
• 2 tablespoons red onion chopped
• 2 tablespoons mayonnaise (or plain yogurt, mayo substitute or sour cream)
• 1 tablespoon chives, chopped
• 1 tablespoon parsley chopped (or 1 teaspoon of dried parsley)
• 1 teaspoon lemon juice
• Salt and pepper to taste
• *Optional: Can add chopped celery also
• *Optional: Lettuce Leaves

Three Bean Salad

• 2 cups of fresh green beans (or 1 can)
• 2 cups of fresh wax beans (butter beans) or 1 can
• 1 can of dark red kidney beans (rinsed and drained)
• 1 green pepper
• 1 small red onion (3/4 cup chopped)
• 1 cup of uncooked quinoa (cook according to package directions)
• *Optional: add chickpeas

Dressing (can be used for other salads also)

• 1/3 cup balsamic vinegar
• 2/3 cup olive oil
• 2 cloves garlic (crushed)
• 1 stevia packet (or sugar equivalent)
• ½ teaspoon Dijon mustard
• ½ teaspoon fresh basil chopped (1/4 teaspoon dried)

This event will take place at the AFA Teal Room: www.alzfdn.org/afatealroom.