The LAST thing I want to do on a hot summer day is slave over a hot stove.  But, let’s be honest…no time is a good time for me to “slave” over a hot stove.  I surf the net weekly to get inspiration for dinners.  What ends up happening is I go to Trader Joe’s and wind up with:  tulips,  lots of cheese, chocolate-covered almonds, and at least two bottles of wine.  Healthy?  Debatable.  I wish I lived in a city like New York where it was acceptable to eat out every night, and/or grocery shop for the meal I’ll cook that day.  Since I don’t, I’ve found a few healthy, yummy & easy summer salads to please my pallet & my body temperature!

{Avocado & Wasabi Salad via-}

Serves 4-6
Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil

Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.
Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.
Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.
In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

{My boo is kinda obsessed with hummus & wasabi.  Love’s ’em hot hot HOT!}

{BLT Pasta Salad via-}

  • 12 ounce corkscrew shaped pasta
  • 1/2 cup milk
  • 12 ounces lean bacon
  • 3 medium ripe tomatoes, cut into chunks
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt)
  • 1/4 cup sour cream
  • 4 tablespoons chopped chives
  • 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.  Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

{I love it that pasta can be a “salad”!}

{Savory Strawberry Salad via- Simply Delicious}

Serves 4
1 packet mixed salad leaves of your choice
2 avocados, peeled and cut into cubed
2 handfuls strawberries, sliced
1 packet shaved chicken (the kind you get in the coldmeat section)
4 nectarines, sliced
100g (3.53 ounces) blue cheese
For the dressing
4tbsp olive oil
2tbsn balsamic vinegar
4tbsn orange juice
salt & pepper to taste

  1. Scatter the salad leaves onto a large platter, followed by the salad ingredients. Crumble the blue cheese over.
  2. Mix all the ingredients for the dressing and drizzle over the salad. Serve with crusty bread and a glass of ice-cold wine.

{My personal fave.  Deeeeeelishy!}

So the next time you’re like “I’m so hot, my face is melting off!”, remember that you can always throw together an easy salad & call it a day!

Ciao For Now!



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