How Do You Q?

Lots of Salads

I always, always, always make a ton of small salads for a barbecue! The type that you can actually pile onto your burger or cut up your grilled chicken into!

Here are a few of my easier go-to’s; adjust to your liking!

Hearts of Palm Salad

• 2 cans hearts of palm, cut into ½-inch (1½-cm) rings
• 1–2 avocados, diced
• 1 jalapeño, finely minced
• 1 cup firm cherry tomatoes, quartered
• 1 shallot, minced
• juice of 1 lemon
• 2 Tbsp olive oil
• 2 tsp kosher salt

Place first five ingredients in a bowl. Add lemon juice, oil, and salt. Mix to combine.

Fennel Slaw

• 4–5 cherry belle radishes (the small round red ones), thinly sliced
• fronds of 1 fennel, very thinly sliced
• 2 cucumbers, halved lengthwise, seeds removed, and thinly sliced
• 2 scallions, thinly sliced
• 1 tsp sesame seeds
• juice of 1 lime
• 1 tsp balsamic vinegar
• 2 tsp soy sauce
• ½ tsp sesame oil
• salt and pepper, to taste

Place first five ingredients in a bowl. Add lime juice, vinegar, soy sauce, and sesame oil. Mix. Season with salt and pepper to taste.