With temperatures hovering around the 90°F mark, one of the Rambam’s health tips from last week’s blog posting got us thinking. “Eat what’s in season” refers not only to raw produce, but according to the Rambam the temperature and flavors of our meals should reflect what’s going on outdoors. Simply put, warm food in winter, cold food in summer, and there’s nothing like a salad for a light summer dinner.
A filling salad is a meal in itself. Heartier vegetables like carrots and beets provide the carbs, while cottage cheese or tuna is the protein. Darker greens like arugula are vitamin rich and onions add zest – and protection against a summer cold. Below are some of the ingredients we use, but really anything goes: sunflower seeds, nuts, hearts of palm, radishes, avocado, tomatoes, peppers. This salad is not only quickly prepared, but eminently tailor-able!
Colorful Summer Salad
• shredded iceberg/spring greens/leaf lettuce/arugula
• matchstick or thinly sliced carrots
• matchstick or shredded beets
• shaved fresh corn (canned works too!)
• sliced red onions/scallions/shallots
• sliced cucumber
• cottage cheese/tuna/shredded jack cheese
The dressing is as simple as the salad: sprinkle on apple cider vinegar or a few squeezes of fresh lemon juice, then add salt, pepper, and olive oil.
We already hear the skepticism – this salad, a meal? Dare to try! We’re pretty sure you’ll end up full and feeling good. And let us know about any variations you try.
