It’s not often these days that I feel as though I really knock off my own socks in my canvas of a kitchen.

I so enjoy cooking for others and nourishing in any and every way ~ I also very much relish in the reception of a smile as a result of the flavors filling the mouths of my munchers at home.  In fact, seeing their satisfaction pleases me most.

However, it certainly is delightful to please and surprise myself with a burst of flavor from time to time.  Sure, sure ~ I refuse to serve an unscrumptious bite – the meal must first satisfy my selective criteria and super sensitive palate, of course.  But, knocking my own socks off, not just those whom I serve ~ that’s a different story and does not always occur in my home kitchen.

This time it did.

It’s been really hot.  REALLY hot lately.  Summer salad hot – which means, NO heating in the kitchen.
Fresh fruits abound, as do the delightful crunch of fresh veggies ~ perfect salad weather, I’d say.

Berries in the salad – yes please.
Bere Bere salad – but of course.  This is a play on words, you see.  Berebere (beri-beri) seasoning is a north African, Ethiopian spice blend with both a refreshing tang and a bit of a sweet hot kick.  It’s pretty awesome.  Pairing that selective sweet hot with the juicy sweet of the fresh fruits of summer and the mouth watering delight of vegetable madness, you simply can’t go wrong – OR, you can knock your socks off!

The spice conglomeration creates the perfect crust to grilled chicken – I mean P.E.R.F.E.C.T. crust, and served a top everything else….mmmm….

Bere Bere Summer Salad

Spice Rub:
1 tsp. allspice “berries
1 tsp. cumin seeds
1 tsp. whole cloves
1 tsp. whole pink Himalayan salt crystals
1 tsp. peppercorns
1/2 tsp. ground cinnamon
1/4 tsp. chipotle powder

2 large chicken breasts

Salad:
4 cups mixed salad greens
1 large heirloom tomato, roughly chopped
1/2 large cucumber, halved lengthwise and then chopped into thick half moons
1 large avocado, peeled and chopped
1 large peach, chopped
1 cup fresh blueberries
1 handful fresh cilantro, roughly chopped
1/4 c. fresh chives, minced

Dressing:
Juice of 1 fresh lime
1 Tbs. Dijon mustard
2 Tbs. extra virgin olive oil
2 tsp. fresh cilantro, minced
sea salt and pepper

Sea salt and pepper and fresh cilantro for garnish

Preheat grill to medium heat.  
Using a mortar and pestle, grind all spice rub ingredients into a semi-fine powder.  Liberally rub all over both sides of the chicken breasts…LIBERALLY.  This creates a thick, and perfect crust.  Grill the chicken on each side to perfection.

Divide the salad ingredients between two large bowls.

In a separate container (glass jar), combine the dressing ingredients and mix/shake well.  

Add the grilled chicken to the salads, toss with the dressing, and top with plenty of extra salt and pepper and fresh cilantro.

Bere bere – peach-berry perfection.