Summer happened overnight in Boston, it seems. It has been warmer here than it has been in Southwest FL for the past few days! Now that is hot. When my thermostat reads 88F INSIDE the house, there is absolutely no way you can convince me to turn the stove on for longer than absolutely necessary, let alone even think about using the oven. I have survived 4 Boston summers with no A/C, but if it stays this hot for much longer I might break!
To beat the heat, I end up eating a lot of salads in the summer. While I love my leafy greens, salads don’t have to be so monotonous. Here are some of the things I have been making lately:
A lovely, multi-colored, Mexican-inspired salad that is sure to brighten up any meal. I mixed mine all together right away and have enjoyed it for lunch for the past few days. You can eat it plain, serve it as a side for taco night, or even fill a tortilla with it! For those of you afraid of the long ingredient list, most of the work is just simple veggie chopping! Jicama is the most unfamiliar ingredient, but is a wonderful, naturally sweet, tropical starch-y vegetable that adds great crunch and flavor. I can see this recipe easily becoming a summertime lunch staple! I think it would be fun to turn it into a layered jar salad the next time I make it!
Who said fruit salads are just for dessert? This Mango Blueberry Quinoa Salad also makes for another great lunch salad! The lemon-basil dressing is refreshing, and the blueberries and mangoes are unexpected but delicious. This is a must-make for any fruit lover!
The last summer salad I made to go along with these delicious Chipotle Shrimp Burritos with Avocado Crema. I would highly recommend these burritos – simple, spicy, and flavorful. I cheated on the avocado crema and simply mixed a store-bought packet of guacamole with a spoonful of Greek yogurt, some extra cilantro and lime. To balance out the spicy shrimp, I kept the salad on the lighter side. This literally came together with the odds and ends left in my fridge, freezer and pantry from the week! The palmitos are acidic, soft, and refreshing. The edamame provides protein and substance, and the corn has a great natural sweetness. The dressing is heavy on lime, giving it a nice, fresh summer flavor. It reminds me of a grown-up version of succotash with a little South American flavor. It could easily be made into a main meal by adding some avocado and increasing the portion size!
Question: How do you stay cool on hot summer days? My favorite response from a friend: “I eat popsicles in my underwear.”
serves 3-4 as a side dish
1 can hearts of palm (palmitos), drained and sliced
1 1/2 cups shelled edamame, cooked according to package instructions
2 ears corn, steamed (about 1 1/2 cups if using frozen)
1 cup loosely packed cilantro, minced
3 scallions, greens and whites, sliced
3 limes, juiced
1 tbsp olive oil
1 tsp rice wine vinegar
1/4 tsp salt and garlic powder (or to taste)
Cook the edamame according to package instructions. Allow to cool. Steam the corn for 3-4 minutes. Once cool, cut the kernels from the cob. Mix the corn, edamame, and sliced palmitos together in a bowl. Add the sliced scallions and minced cilantro. Whisk together dressing of lime juice, olive oil, and rice wine vinegar. Season to taste with salt and garlic powder, then stir to combine. Refrigerate for 1 hour before serving.