But for many of you, it's one point nine bajillion degrees outside and you're probably not interested in turning on your modest functioning oven. This is where I come in.
Here are two summery salads that cover all your nutritional bases. Protein, whole grain, fiber, fruit (if you're counting tomatoes), veggies, and healthy plant fat! I might have eaten this meal with crusty bread and goat cheese. I have an addiction! Not my fault!
Cucumber Tomato and Red Onion Salad
1 large cucumber
1 medium red onion
2 large tomatoes
1 tbsp EVOO
1/4 c. red wine vinegar
1 tbsp dried basil
1/2 tsp garlic powder
S&P to taste
Peel cucumber. Slice in half lengthwise, then scoop out any extra seeds. (If you use a hot house cucumber - the kind that comes wrapped in plastic - then you can just slice in half and skip the seeding).
Slice in half moons.
Cut tomatoes in 1/8ths.
Slice onion into bite size pieces. Nobody like giant onion chunks. Or do they?
Add all produce in a bowl. Add garlic pow, basil, S&P.
Drizzle with EVOO and red wine vin. Toss and refrigerate for 10 minutes.
Ten minutes is all you need to get a slight pickle going on in there. Perfect!
Shrimp, Corn, and Avocado Quinoa Salad
2 dozen cooked shrimp (like from leftover Cajun Boil)
1/2 c. yellow corn kernels
1 large avocado
2 c. cooked quinoa
juice of 2 limes
salt to taste
Peel shrimp and cut into bite size pieces (2's or 3's)
Cut corn off of cob
In a large bowl, combine corn and shrimp with quinoa
Dice the avocado and fold into quinoa mixture
This quinoa salad is even better the next day! The lime juice keeps the avo from browning. You could go veg by substituting baked tofu for the shrimp.
Stay cool! (and never change! middle school yearbooks? anyone?)