This salad is hearty AND festive. This means that you can serve it for dinner on a hot summer day and have no complaints or you can serve it for a special lunch or picnic/party and be proud. The colors, flavors and textures really mix well. You can serve it on a bed of lettuce or in a tomato shell or even falling out of an avocado (a higher fat option). Accompany this with cold rice or pasta and a vegetable for a hearty meal or rye crisp and cold sliced raw vegetables for your light lunch.

You can even serve this as a cold appetizer (in a smaller quantity, of course).

For people who prefer to follow a cow’s milk restricted diet, this recipe calls for regular whole milk yogurt, which is much less reactive than the non-fat variety. If you do not have a cow’s milk sensitivity, feel free to use the non-fat variety yogurt.

If you choose to make this salad with vinegar-free mayonnaise, (recipe found in condiment section of this book), regular commercial mayonnaise made with vinegar, or even a reduced fat mayonnaise, be aware that you will be taking in a lot more fat per serving. (That is about 20 grams of fat per serving as opposed to the 3 grams, as written.) Use less than the 1/2 cup suggested. It will, most likely, cover your salad well. If you follow a Candida reducing diet then your best bet would be the fresh, vinegar-free mayonnaise. It is a little extra work, but once you make your own fresh mayonnaise, and it is easy, you will be spoiled for life. Fresh mayonnaise tastes like nothing else, period. Use it in moderation, though, because of the high fat content.